The Chemical Analysis of Foods

內容簡介

CONTENTS -

1. REQUIREMENTS FOR FOOD OF THE UNITED STATES; FOOD, DRUG, AND COSMETIC ACT -

2. GENERAL METHODS -

Moisture; Ash; Nitrogen and Crude Protein; Fat; Crude Fibre; Calcium; Phosphate-H;

"Filth" Test -

3. GENERAL METHODS -

Trace Elements; Preservatives; Antioxidants; Colouring Matters -

4. SUGAR AND PRESERVES -

Sugars; Syrup; Liquid Glucose; Honey; Jams; Marmalade; Fruit Curd; Mincemeat -

5. CEREALS AND STARCH PRODUCTS -

Starches; Cereals; Flour; Bread; Cake; Custard and Blancmange Powders -

6. BAKING POWDERS; EGGS; SALAD CREAM -

7. FRUIT AND VEGETABLE PRODUCTS -

Fruits; Vegetables; Tomato Puree; Tomato Ketchup; Fruit Juices; Soft Drinks; Syrup of Blackcurrant -

8. BEVERAGES -

Tea; Coffee; Coffee Essences; Chicory; Cocoa; Chocolate; Cocoa Butter -

9. HERBS AND SPICES -

10. FERMENTATION PRODUCTS -

Wines; Spirits; Beer; Cider; Vinegar -

11. FLESH FOODS; TABLE JELLIES -

Meat; Meat Products (including Sausages); Meat Extract; Fish; Fish Products; Gelatine; Table Jellies; Agar; Isinglass -

12. DAIRY PRODUCTS (I) -

Milk; Cream; Condensed Milk; Dried Milk; Infant Foods; Casein; Malted Milk -

基本介紹