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Food Fraud Prevention

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Cover of 'Food Fraud Prevention'

Table of Contents

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    Book Overview
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    Chapter 1 Introduction (Part 1 of 2): Food Fraud Definitions and Scope
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    Chapter 2 Introduction (Part 2 of 2): Basic Prevention Concepts
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    Chapter 3 Food Fraud Prevention Overview (Part 1 of 3): Basics
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    Chapter 4 Food Fraud Prevention Overview (Part 2 of 3): The Approach
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    Chapter 5 Food Fraud Prevention Overview (Part 3 of 3): The Implementation
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    Chapter 6 Business Decision-Making and ERM/COSO
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    Chapter 7 Criminology Theory (Part 1 of 2): Foundational Concepts
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    Chapter 8 Criminology Theory (Part 2 of 2): Application Review
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    Chapter 9 Supply Chain Management (Part 1 of 2): Fundamentals
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    Chapter 10 Supply Chain Management (Part 2 of 2): Application Applied to Food Fraud Prevention
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    Chapter 11 Standards and Certifications (Part 1 of 2): The Role of the Public-Private Partnership
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    Chapter 12 Standards and Certifications (Part 2 of 2): Global Food Safety Initiative (GFSI)
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    Chapter 13 International Public and Private Response
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    Chapter 14 Marketing, Competitive Strategy, and Competitive Intelligence
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    Chapter 15 Risk Analysis (Part 1 of 3): Basic Fundamentals
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    Chapter 16 Risk Analysis (Part 2 of 3): Application to Food Fraud
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    Chapter 17 Risk Analysis (Part 3 of 3): Implementation
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    Chapter 18 Conclusion
Attention for Chapter 5: Food Fraud Prevention Overview (Part 3 of 3): The Implementation
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Chapter title
Food Fraud Prevention Overview (Part 3 of 3): The Implementation
Chapter number 5
Book title
Food Fraud Prevention
Published by
Springer, New York, NY, January 2019
DOI 10.1007/978-1-4939-9621-6_5
Book ISBNs
978-1-4939-9619-3, 978-1-4939-9621-6
Authors

John W. Spink