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Free guidebook to proximate analysis of food
Proximate analysis refers to the quantitative analysis of macromolecules in food. A combination of different techniques, such as extraction, Kjeldahl, NIR are used to determine protein, fat, moisture, ash and carbohydrates levels. With the guidebook, benefit from:
- A decision tree for selecting fat extraction equipment
- Different NIR possibilities for liquid and solid sample analysis
- What you need for protein determination by the Kjehdal method
- Example of proximate analysis of dairy products from farmer to final product
Plus see a direct comparison of fat extraction, Kjeldahl, NIR methods.
