Food Analysis and Instrumentation I

Analysis of lipids; proteins; carbohydrates; toxicants; minerals; vitamins and food additives.

Analysis of lipids; proteins; carbohydrates; toxicants; minerals; vitamins and food additives; The principle and application of gas liquid chromatography; high performance liquid chromatography (including gel permeation and ion exchange chromatography); electrophoresis; polarimetry; spectrophotometry (visible; ultraviolet; infrared) and fluorimetry in food analysis