Residue Analysis in Food

Discover the intricacies of residue analysis with "Residue Analysis in Food" by Michael O'Keefe, published by Taylor & Francis Ltd in 2000. This comprehensive hardcover volume spans 324 pages, offering an in-depth look into the principles and applications of various residue analysis techniques. Whether you're exploring the impact of pesticide residues or veterinary drug residues in food, this book serves as an essential reference for professionals in the food and beverage technology sector. Michael O'Keefe expertly guides readers through the essential methodologies involved in canning and preserving, making this work invaluable for food scientists and industry practitioners. Enhance your understanding of food safety and quality assurance with this informative text that bridges the gap between theory and practical implementation.