Laboratory Manual in Food Chemistry
This book has been designed to cater to the needs of the students of Food Chemistry. Qualitative and quantitative analysis of carbohydrates, lipids, proteins, certain enzymes, vitamins and anthocyanins are discussed. Calorimetry and metal analysis in foods using atomic absorption are also included. Reliable methods and analytical techniques with newer aspects of food analysis are explained which would help the students to develop a better understanding of modern food chemistry.
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