BERT POPPING is the Director of Molecular Biology and
Immunology at Eurofins Scientific Group. Dr. Popping is a member of
the AOAC International Presidential Taskforce on food allergens,
the AOAC General Referee for Food Allergen Methods, leading the
Allergen Working Group within the European Sixth Framework
Programme Moni QA, and is a member of several national and
international working groups. He is a member of the Scientific
Advisory Panel for the American Association of Cereal Chemists
(AACC), and is on the Board of Directors for the AOAC Research
Institute.
CARMEN DIAZ-AMIGO is a Research Biologist with the Center
for Food Safety and Applied Nutrition at the U.S. Food and Drug
Administration. She has been involved in the strategic research
planning of the FDA. She is a member of several national and
international working groups including the AOAC International
Presidential Taskforce onfood allergens, and the Allergen Working
Group within the European Sixth Framework Programme Moni QA.
KATRIN HOENICKE is a Food Chemist and member of the management
of the Eurofins Competence Center for Contaminants in Foods, WEJ
Contaminants, in Hamburg, Germany. She is a member of several
national and international working groups including the AOAC
European Executive Committee.
2 Ebooks par Bert Popping
Bert Popping & Carmen Diaz-Amigo: Molecular Biological and Immunological Techniques and Applications for Food Chemists
A guide to using molecular biology and immunological methods for the analysis of food
Many of the analytical problems that food chemists face in the lab cannot be solved by chemistry alone, and so …
PDF
Anglais
DRM
€141.99
Lucia Anelich & Alan Boobis: Present Knowledge in Food Safety
Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic …
EPUB
Anglais
DRM
€193.72