| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7594784 | Food Chemistry | 2015 | 7 Pages |
Abstract
If product labelling is to be useful for consumers, our results also indicate a need for better quality control to reduce the differences between content and labelling.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sonja Kanzler, Martin Manschein, Guido Lammer, Karl-Heinz Wagner,