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CHIMIA, Vol. 70, Issue 05/2016
Food Fraud and Adulteration, a Centuries‐old Practice
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Table of Contents
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Swiss Science Concentrates, 2016/05
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Tracking New Halogenated Alkenes in the Atmosphere
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Synthesis and Electrophoretic Properties of Novel Nanoparticles for Colored Electronic Ink and e-Paper Applications
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Biosorption at the HES-SO Valais-Wallis Sion : Looking for Partners to Implement Innovative Technologies
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Community News
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Congresses, Symposia, Lectures, Education Courses
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Impressum
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Products, Services and News from Companies
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Food Fraud Prevention: Policy, Strategy, and Decision-Making – Implementation Steps for a Government Agency or Industry
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Food Adulteration: From Vulnerability Assessment to New Analytical Solutions
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Food Adulteration in Switzerland: From ‘Ravioli’ over ‘Springbok’ to ‘Disco Sushi’
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Use of Isotope Ratio Determination (13C/12C) to Assess the Production Method of Sparkling Wine
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Locally Grown, Natural Ingredients? The Isotope Ratio Can Reveal a Lot!
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Lactic Acid Bacteria as Markers for the Authentication of Swiss Cheeses
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Basmati Rice Fraud under the Magnifying Glass of DNA Analysis
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Chemical Analysis: An Indispensable Means for Uncovering Severe Cases of Fraud with Cosmetics and Tattoo Inks
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Protocatechuic Acid Levels Discriminate Between Organic and Conventional Wheat from Denmark
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