Food Analysis

This subject will provide knowledge on principles and instruments in food analyses including the basic techniques in food analyses using for qualitative and quantitative analyses of moisture, protein, carbohydrate, lipid, dietary fiber, mineral and vitamins and the advanced methods in food analyses such as UV/Vis Spectroscopy, Atomic Absorption Spectroscopy, TLC, HPLC, and GC. Tài liệu giúp bạn tham khảo, ôn tập và đạt kết quả cao. Mời bạn đón xem.