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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
 

Quality Control in Food Industry

ANALYSING FOOD PROCESSES, Implementation, Monitoring and Documentation, DESIGN OF BUILDINGS EQUIPMENT LAYOUT, Location of the Building, Appearance of the Building, Equipment and Layout, SANITATION AND HYGIENE, Chlorinated Water, Operator Hygiene, Cleaning Schedules, SIMPLE METHODS FOR QUALITY CONTROL, Acidity Measurement, Chlorine Measurement, Fill-weight Measurement, Flour Infestation, Glass Container Measurement, Weight of Containers, Headspace Gauge, Partial Vacuum, Dimensions of Containers, Faults in Glass, Gluten Measurement, Label Measurement, Loaf Volume Measurement, Moisture Content Measurement, Solids Content Measurement, Packaging Film Measurement, pH Measurement, Plastic Container Measurement, Salt Measurement, Sieving Tests, Filth Test , Sodium Benzoate Measurement, Sodium Metabisulphite Measurement, Starch Gelatinisation Measurement, Sugar Measurement

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