The analytical methods of the food chemist are applied: in the development and enforcement of standards of identity purity or value; in problems of decomposition under either normal or abnormal storage conditions; in studies designed to improve or control the quality of natural or processed foods; in the determination of the nutritive value of foods for scientific dietary or labeling purposes; in the technical control of foods being processed; in the technical control or supervision of raw materials being purchased; or in problems of a toxicological or forensic nature. The scope of this book has been enlarged in order to serve these purposes.
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