Food Composition and Analysis

There is an increasing demand for food technologists who are not only familiar with the practical aspects of food processing and mer­ chandising but who are also well grounded in chemistry as it relates to the food industry. Thus, in the training of food technologists there is a need for a textbook that combines both lecture material and lab­ oratory experiments involving the major classes of foodstuffs and food additives. To meet this need this book was written. In addition, the book is a ...