Читать книгу Food Chemistry - Группа авторов - Страница 59

We should know the identification of adulterants, so various types of methods come into progress based on anatomical/morphological characterization, color, texture, scent, and chemical testing.

The Following are the three basic strategies:

 • By demonstrating the existence of foreign substances;

 • By demonstrating the external appearance of the substance like color;

 • By demonstrating the deviated components from its normal level.