The Chemical Analysis of Foods

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CONTENTS - 1. REQUIREMENTS FOR FOOD OF THE UNITED STATES, FOOD, DRUG, AND COSMETIC ACT - 2. GENERAL METHODS - Moisture, Ash, Nitrogen and Crude Protein, Fat, Crude Fibre, Calcium, Phosphate-H, "Filth" Test - 3. GENERAL METHODS - Trace Elements, Preservatives, Antioxidants, Colouring Matters - 4. SUGAR AND PRESERVES - Sugars, Syrup, Liquid Glucose, Honey, Jams, Marmalade, Fruit Curd, Mincemeat - 5. CEREALS AND STARCH PRODUCTS - Starches, Cereals, Flour, Bread, Cake, Custard and Blancmange Powders - 6. BAKING POWDERS, EGGS, SALAD CREAM - 7. FRUIT AND VEGETABLE PRODUCTS - Fruits, Vegetables, Tomato Puree, Tomato Ketchup, Fruit Juices, Soft Drinks, Syrup of Blackcurrant - 8. BEVERAGES - Tea, Coffee, Coffee Essences, Chicory, Cocoa, Chocolate, Cocoa Butter - 9. HERBS AND SPICES - 10. FERMENTATION PRODUCTS - Wines, Spirits, Beer, Cider, Vinegar - 11. FLESH FOODS, TABLE JELLIES - Meat, Meat Products (including Sausages), Meat Extract, Fish, Fish Products, Gelatine, Table Jellies, Agar, Isinglass - 12. DAIRY PRODUCTS (I) - Milk, Cream, Condensed Milk, Dried Milk, Infant Foods, Casein, Malted Milk - 13. DAIRY PRODUCTS (II) - Butter, Margarine, Cheese, Ice Cream - 14. OILS AND FATS - Lard, Suet, Olive Oil Group, Determination of the Fat soluble Vitamins, Mineral Oil in Food - 15. MISCELLANEOUS - Salt, Iodised Salt, Canned Soups, Dried Soups, Butter Confectionery, Saccharin Tablets - APPENDIX I - The Preservatives Regulations - APPENDIX II - Emulsifying and Stabilising Agents - APPENDIX III - Claims regarding Vitamin and Mineral Contents - APPENDIX IV - Filters for Absorptiometry - APPENDIX V - Factors for Volumetric Analysis - APPENDIX VI - Weights and Measures - INDEX -