Ana İçerik

The book Food Analysis emphasises that ensuring the quality and standardisation of food production requires the use of pure raw and auxiliary materials, scientific production techniques and continuous control processes. It systematically addresses the structural properties of foods, the qualitative and quantitative control methods that must be applied during production stages, and the principles of analysing auxiliary materials. It draws parallels between food control methods and drug formulation, emphasising the importance of adhering to pharmacopoeias and GMP principles.