Analytical Chemistry of Foods

Details of the most common food analytical procedures are described, along with background material on the theory behind the methods discussed, thus providing a simple but thorough basic grounding to the subject. Written primarily for students of food science courses, this book also has application wherever the routine analysis of foods is either practiced or studied. This book should be of interest to food scientists studying for degrees or other higher education qualifications and new entrants to the food industry with qualifications in chemistry but no special training in food science.