Food Analysis and Testing Technology

Author: Zhou Guangli
Publisher:
Publish Date: 2006-08-01
Features: Based on the characteristics of vocational and technical education, this book follows the principle of simplifying theoretical explanations and emphasizing practical training. It focuses on strengthening skill training in the teaching process, aiming to enable students to complete intermediate or even senior technician certification through experimental course training. The book is divided into nine chapters, mainly including: Introduction, Collection and Processing of Food Samples, Sensory Evaluation of Food Quality, Physical Tests, Determination of General Components of Food, Determination of Minerals in Food, Determination of Food Additives, Determination of Harmful and Toxic Substances in Food, and Testing of Food Packaging Materials and Containers. This book can not only serve as a textbook for vocational and technical colleges but also as a reference for workers in food production quality control, food quality inspection, food safety inspection and quarantine, safety and health supervision, as well as business, inspection and quarantine, universities, and food industry associations.