FOOD ADULTRATION AS AN EMERGING ISSUE IN FOOD CHEMISTRY

Okeke, Ogbonnaya James (2019) FOOD ADULTRATION AS AN EMERGING ISSUE IN FOOD CHEMISTRY. Godfrey Okoye University, Enugu.

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Abstract

Adulteration is the mixing of other matter of an inferior and sometimes harmful quality with food or drink intentionally to make profit on the detriment of the consumers.

Item Type:	Article
Subjects:	L Education > L Education (General) Q Science > Q Science (General)
Divisions:	Faculty of Arts > Faculty of Law > Faculty of Management and Social Sciences > Faculty of Education
Depositing User:	miss ifeoma agbo
Date Deposited:	31 May 2019 10:47
Last Modified:	31 May 2019 10:47
URI:	http://eprints.gouni.edu.ng/id/eprint/1622

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