The Chemical Analysis of Foods

[604 pages] [All sections of the book have been revised or completely rewritten and several additional topics have been added under previous chapter headings.] In producing a new edition of Chemical Analysis of Foods the author has been very conscious of the wide range of laboratories which would appear to have made use of its predecessor. Also, apart from variations in aim and outlook, depending on whether the reader is employed in official and consultant laboratories or in industrial control, research or development there must be considerable difference in equipment availability. Although ut us obviously impossible to meet the requirements of all users of the book, the author has attempted in this enlarged sixth edition to give information which will interest and assist a wide range of the readership. The analytical method chosen for more detailed treatment must inevitably reflect the personal choice of the author, but numerous alternative procedures are outlined in many sections of the book together with appropriate reference to the literature. Keeping abreast of changes represents a major problem, but most of the recently published methods of food analysis are referred to in the regular reviews in the US journal Analytical Chemistry. As far as legislation is concerned the British Food Journal =summaries recent enactments, recommendations in official reports, etc, and a review appears annually in the Journal of the Association of Public Analysts.