Different methods for determining moisture in food. Analysis of quantity and quality of lipids food: peroxide value, iodine value, volatile aldehydes, fatty acid composition using gas chromatography and mass spectrometry. Analysis of preservatives using HPLC. Examining adulteration in meatand dairy oroducts using immunological methods. Analysis of protein content in food using Kjehldal and spectroscopy. Analysis of caffeine and antioxidant content in beverages.

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