This course will enable the students to understand:
1. Bewitt. Microbiological assay
2. Joslyn.. methods in food analysis
3. Jacob. Chemical methods in food analysis
4. Egan and Sawyer. Pearson’s chemical analysis of foods
5. Kirk R.S and Sawyer R. Pearson’s Composition and Analysis of Foods, Addison Wesley Longman, Inc. 1999.
6. ISI Handbook of Food AnalysisParts I, II, III` & IV. Indian Standard Institutes. 1984.
1. Lee. Elementary principles of lab instruments