Food Analysis

Author: Sun Ping
Publisher:
Publish Date: 2005-01-01
Features: Food Analysis, Vocational Skills (Analysis and Testing Series), This book consists of 21 chapters, introducing techniques and theories in food testing, including sensory evaluation, physical and chemical methods, instrumental analysis, and microbial testing, which are fundamental contents of routine food analysis. The book emphasizes the basic theories for determining physical constants, nutritional components, contaminants, and microorganisms in food, as well as the principles of testing types and methods. Through examples, it helps readers understand professional knowledge in food analysis, enhancing quantitative awareness and improving testing technical skills. This book can serve as a teaching material for advanced training or elective studies for testing personnel, as well as a reference for food testing and quality management professionals.