CHEMICAL ANALYSIS OF FOOD A Laboratory Manual

• Main Authors: Mamot Said (Author), Abdul Salam Babji (Author), Liew, Siew Ling (Author)
• Format: Manuscript Book
• Language: English
• Published: Bangi Penerbit Universiti Kebangsaan Malaysia 2017
• Subjects: Food > Analysis > Laboratory manuals
• Online Access: Click Here to View Status and Holdings.
• Physical Description: 124 pages illustrations 23 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9789674124786

This laboratory manual contains 19 experiments for topics in chemical food analysis for the food science student at undergraduate level. Some of the laboratory exercise include more than one method analysis for a particular food component or characteristic. Most of the laboratory exercise include the following: introduction, principle of method, scope and limitations of method, reagents, apparatus, procedure, calculations and expressions of result, questions, laboratory safety notes and references. These laboratory exercises were compiled and refined over three decades and used in the laboratory portion of lower and upper undergraduate level food science courses in Universiti Kebangsaan Malaysia (UKM).