The Chemical Analysis of Foods and Food Products - Jacobs, Morris B. (New Jersey D. Van Nostrand Company, 1962)
General Methods Physical Chemical Methods Coloring Matters in Foods Chemical Preservatives in Foods Metals in Foods Chemical Food Poisoning Milk and Cream Milk Products Oils and Fats Sugar Foods and Carbohydrates Gums , Cereals , Starch , Other Polyaccharides , Flour , and Bread Jams , Jellies , and Fruits Vegetable Products Spices , Flavours , and Condiments Nonalcoholic Beverages an Allied Products Meat , Meat Products , Fish and Eggs Vitamins Inorganic Determinations Flavor and Quality Measurement Filth and Decomposition in Foods Field Tests Radiochemical Determinations Pesticide Residues Artificial Sweetening Agents
Keywords: Chemical Engineering