Analytical Chemistry of Foods

C. S. JAMES
Seale-Hayne Faculty of Agriculture, Food and Land Use
Department of Agriculture and Food Studies
University of Plymouth

SPRINGER-SCIENCE+BUSINESS MEDIA, B.V.

Brief Contents [Chapter vise]

  • 1. Introduction
  • 2. Assessment of analytical methods and data
  • 3. Principles of techniques used in food analysis
  • 4. Theory of analytical methods for specific food constituents
  • 5. Experimental procedures – estimation of major food constituents
  • 6. General food studies
  • 7. Additional reading material

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This book is very useful for NET, GATE, TIFR, BARK, JEST, IIT-JAM, IIT-JEE related Exams and undergraduate and postgraduate students.

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