Evidence of spice black pepper adulteration

B. Tremlová
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B. Tremlová: University of Veterinary and Pharmaceutical Science - Department of Meat Hygiene

Czech Journal of Food Sciences, 2001, vol. 19, issue 6, 235-239

Abstract: The goal of this work was to verify the spice adulteration by the microscopic analysis. The samples of black powdered pepper and its meat product that did not have the expected spice and aromatic properties were controlled. The results of sensory and chemical investigation corresponded with microscopic findings. The suspected sample of spice and meat product with spice contained pronounced coloured parts that were not present in the usual structure of powdered pepper.

Keywords: microscopic methods; spice; pepper; control (search for similar items in EconPapers)
Date: 2001
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:19:y:2001:i:6:id:6613-cjfs

DOI: 10.17221/6613-CJFS

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