Abstract
The determination of food composition is fundamental to theoretical and applied investigations in food science and technology, and is often the basis of establishing the nutritional value and overall acceptance from the consumer standpoint. Most of the methods described in Part III are useful for the proximate analysis of foods, that is, the determination of the major components (moisture, minerals, carbohydrates, lipids, and proteins). These components are included in standard tables of composition of foods. The value and limitations of such determinations are discussed in Chapter 4 and in each of the chapters in Part III.
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© 1994 Chapman & Hall, Inc.
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Pomeranz, Y., Meloan, C.E. (1994). General Remarks. In: Food Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6998-5_33
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DOI: https://doi.org/10.1007/978-1-4615-6998-5_33
Publisher Name: Springer, Boston, MA
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