Chemical Analysis of Foods and Food Products
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Chemical Analysis of Foods and Food Products

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SKU: 9788123906430

Original price was: ₹795.00.Current price is: ₹596.25.

“Chemical Analysis of Foods and Food Products” by Jacobs M.B. (ISBN: 9788123906430) offers comprehensive analytical methods for food chemists. Covering quality control, nutritive value determination, and toxicological analysis, this book serves as an essential guide for food scientists, researchers, and students involved in food processing, safety, and regulation.

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Description

  • ISBN-13: 9788123906430
  • Publisher: CBS Publishers & Distributors
  • Publisher Imprint: CBS Publishers & Distributors
  • Language: English
  • Returnable: Y
  • ISBN-10: 8123906439
  • Publisher Date: 30 Jun 2006
  • Binding: Paperback
  • No of Pages: 970

Additional information

Weight 0.5 kg

15 reviews for Chemical Analysis of Foods and Food Products

  1. Aman –

    A little outdated, but the core principles are still relevant. Worth a read.

  2. Mohit Verma –

    Great for understanding the basics, but lacks advanced analytical techniques.

  3. Anshul Yadav –

    Comprehensive but dense. Requires a solid background in chemistry to fully grasp.

  4. Anurag Raj –

    Not the most exciting read, but very informative. A solid textbook for students.

  5. Sumit Kumar –

    Excellent reference book for my lab. Covers a wide range of analysis methods.

  6. Tina Jain –

    A useful resource, but difficult to navigate. The index could be improved.

  7. Karan Gurbani –

    A decent resource for basic food chemistry. Some chapters are more detailed than others, making it a bit uneven.

  8. Debojyoti Sarkar –

    The book is okay. I found some sections lacking in detail. Needs updating.

  9. Aman Dubey –

    Very detailed and comprehensive! Exactly what I needed for my quality control job.

  10. Pratyush Pandey –

    Good overview, but could use more modern techniques. Still useful for foundational knowledge.

  11. Syed Reyhan Syed Aqueel Ahmed –

    An essential addition to any food chemistry library. Very thorough and well-written.

  12. Ashutosh Shankar –

    Some of the methods are outdated, but still a valuable reference for understanding the principles.

  13. Abhinav Singh Chouhan –

    I found it somewhat repetitive in places, but overall a good source of information.

  14. Ayush Gupta –

    This book helped me a lot in my research. Easy to understand and apply.

  15. Yashwant Kumar Mehta –

    Clear explanations and practical examples. A valuable tool for any food scientist.

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