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Food

Honey
Milk
Spices
Cereals
Principles of Food Analysis
Quality Control in Food Industry  
Food Sampling and Data Analysis
Food Protein Analysis

Analysis of Lipid Concentration in Food
Determination of Ash and Minerals
Analysis of Moisture and Total Solids in Food Products
 
Instrumental Techniques for Food Analysis
Evaluation of Milk Quality
 

Analysis of Lipid Concentration in Food

PROPERTIES OF LIPlDS, Sample Preparation Procedure,  DETERMINATION OF LIPID CONCENTRATION, Solvent Extraction Techniques, Batch Extraction Process, Semi-Continuous Solvent Extraction Methods, Continuous Solvent Extraction, Accelerated Solvent Extraction, Supercritical Fluid Extraction, Nonsolvent Liquid Extraction, Babcock Method, Gerber Method, Detergent Method, Instrumental Methods, Comparison of Methods, LIPID COMPOSITION, Sample Chosen for Analysis, Chromatography, Lipid Fractions by TLC, Chemical Techniques, Iodine Value (IV), Saponification Number, Acid Value, Instrumental Methods, ANALYSING LIPID OXIDATION IN FOODS, Chromatography, Lipid Oxidation, Peroxides, Conjugated Dienes, Thiobarbituric Acid (TBA), Lipid Oxidation Tests, PHYSICOCHEMICAL PROPERTIES, Solid Fat Content (SFC),Melting Point, Cloud Point, Smoke, Flash and Fire Points, Rheology of Lipids 

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