Food inspection technology

Author: Xia Yuyu
Publisher:
Publish Date: 2003-09-01
Features: The standards and methods cited in this book are general standards and methods that reflect the current level of industry development. This book can serve as a reference for relevant enterprises in the food industry, research institutions, management departments, and commodity inspection departments, as well as for analytical and testing personnel. It is also suitable for faculty and students of relevant majors in higher education institutions. The book is divided into six chapters, comprehensively and systematically introducing the principles of testing methods, instruments and reagents, determination procedures, precautions, and other aspects of nutrients, food additives, toxic and harmful substances, macro- and microelements of minerals in food, as well as sensory evaluation, identification, and methods for distinguishing between genuine and counterfeit food.