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The first in a two-volume set on the authenticity of foods, this volume focuses on techniques and methods for assessing food authenticity and traceability and their application to foods of animal origin. Dedicated chapters include meats, poultry, fish and seafood, milk and dairy, and honey. The book addresses current legislation in the United States, Canada, and Europe regarding traceability, authenticity, and the genetic modification of foods. The final section offers conclusions, discusses future trends, and provides suggestions for improving food authenticity and traceability.