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“Just Add Water”: Regulating and Protecting the Most Common Ingredient
Author(s) -
Tarver Toni
Publication year - 2007
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2007.00611.x
Subject(s) - ingredient , water quality , business , agriculture , environmental science , wastewater , water contamination , water pollution , pollution , food processing , environmental planning , water source , environmental protection , contamination , water resource management , environmental engineering , food science , environmental chemistry , chemistry , ecology , biology
The Institute of Food Technologists has issued this Scientific Status Summary to provide readers with an overview of drinking water standards and regulations, freshwater resources, water pollution and predominant sources of contamination, and the effects of agriculture and food processing on water quality and wastewater treatment.