Product Description
Details
The analytical methods of the food chemist are applied: in the development and enforcement of standards of identity, purity, or value; in problems of decomposition under either normal or abnormal storage conditions; in studies designed to improve or control the quality of natural or processed foods; in the determination of the nutritive value of foods for scientific, dietary, or labeling purposes; in the technical control of foods being processed; in the technical control or supervision of raw materials being purchased; or in problems of a toxicological or forensic nature. The scope of this book has been enlarged in order to serve these purposes.
Additional Information
| Publisher | CBS Publishers & Distributors |
|---|---|
| Year | 2006 |
| Edition | 2\e |
| Pages | 970 |
| Author | Jacobs M. B |
| Subject | Food Science & Technology |