This is a completely revised and updated edition of a reference book, including considerably more information on the composition of foods and contaminants. It covers new developments in NIR Spectroscopy, HPLC and legal requirements which have to be met by scientists worldwide. It includes up-to-date information on European Community Legislation for all the principle foods and the shift of emphasis on to the composition of foods means that the readership has been considerably enlarged. A new appendix covers International CODEX Standards.