The Indian Journal of Nutrition and Dietetics

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Food Analysis:Theory and Practice


     

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The first edition of this book published in 1971 served as an excellent text book for students of food science and technology. The revised version provides additional chapters on the basic principles of high pressure liquid chromatography, affinity chromatography, immobilized enzymes and near infra red reflectance spectroscopy.
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  • Food Analysis:Theory and Practice

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Abstract


The first edition of this book published in 1971 served as an excellent text book for students of food science and technology. The revised version provides additional chapters on the basic principles of high pressure liquid chromatography, affinity chromatography, immobilized enzymes and near infra red reflectance spectroscopy.