A Laboratory Manual of Food Analysis P 174 p. 16

著者：Sehgal, Shalini

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内容の説明

Food products are analyzed for a variety of reasons, e.g., compliance with legal and labeling requirements,assessment of product quality, determination of nutritional value, detection of adulteration, research anddevelopment. The aim of this book is to give students the experience in performing food analysisexperiments, analyzing data and reporting their findings. It covers the basic principles of analyticalprocedures and techniques commonly used to provide information about the chemical composition,structure and physical properties of food materials. The book contains 32 laboratory experiments on component analysis of food such as moisture, ash andminerals, fats and oils, proteins, carbohydrates, pigments and vitamins. Important background informationlike sampling techniques and preparation of primary and secondary solutions has been included. A readyreckoner on principles and working of various instruments has also been appended at the end of the book. Key Highlights:* Information about the Proximate Analysis of Food in a single volume* Proper format for recording experiments* Principles and working of all essential equipment included* Review questions to help in the preparation of viva voce

登録情報

商品コード：1020676586
出版社: I K International Publishing House Pvt. Ltd
出版年月: 2016/06
ISBN-10: 9384588849
ISBN-13: 978-93-84588-84-7
出版国: インド
装丁: paper/Kt./br.
媒体: 冊子
ページ数: 174 p.
ジャンル: 特定産業・企業研究