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Chemical analysis of food at Food Development Center / by Verna A. Romera.

By:

Romera, Verna A [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 2004. Cavite State University- Main Campus,Description: xi, 62p. : ill. ; 28 cm. illustrations ; cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.3 R66 2004

Online resources:

Click here to view thesis abstract and table of contents

Abstract: ROMERA, VERNA ALEGRE, Chemical Analysis of Food at Food Development Center. Plant Practice Report. Bachelor of Science in Food Technology, Cavite State University, Cavite Philippines. April 2004. Adviser: Prof. Fe N. Dimero. The student trainee conducted 460 hours of plant practice at Food Development Center, located at FTI Complex, South Superhighway, Taguig, Metro Manila. This plant practice was conducted to expose the student to actual chemical analysis of food. Laboratory activities involved in ash analysis, caffeine determination, crude fat analysis, crude protein analysis, histamine analysis, moisture determination, pH determination, peroxide value, total dietary fiber analysis, total solid analysis and total soluble solid analysis were performed.

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Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	641.3 R66 2004 (Browse shelf(Opens below))		Link to resource	Room use only	T-2691		00006501

Thesis (B.S. Food Technology) Cavite State University

Includes bibliographical references.

ROMERA, VERNA ALEGRE, Chemical Analysis of Food at Food Development Center. Plant Practice Report. Bachelor of Science in Food Technology, Cavite State University, Cavite Philippines. April 2004. Adviser: Prof. Fe N. Dimero.

The student trainee conducted 460 hours of plant practice at Food Development Center, located at FTI Complex, South Superhighway, Taguig, Metro Manila. This plant practice was conducted to expose the student to actual chemical analysis of food. Laboratory activities involved in ash analysis, caffeine determination, crude fat analysis, crude protein analysis, histamine analysis, moisture determination, pH determination, peroxide value, total dietary fiber analysis, total solid analysis and total soluble solid analysis were performed.

Submitted to the University Library 07/18/2007 T-2691