Guidebook: Techniques used in proximate analysis
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Posted: 27 September 2019 | Buchi | No comments yet
BUCHI shows extraction, Kjeldahl and NIR methods for proximate analysis of food macronutrients, such as protein, fat, moisture, ash, and carbohydrates.
Proximate analysis is used to quantify macronutrients in food. Here, BUCHI shows a combination of extraction, Kjeldahl and NIR techniques used to determine protein fat, moisture, ash and carbohydrates.
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