Food Microscopy (An Annotated Bibliography): Part IIF. Major Ingredients: Sugars
Abstract
J- Assoc. Publ. Analysts, 7977, 15,141-144 G. W. WrtrTE ANrD Mrss A. J. SHENToN Lyons Central Laboratories, 149 Hammersmith Road, London Wl4 lQU The different sugars met with in food microscopy include glucose, fructose, lactose and sucrose, and mixtures ofthese as they occur in natural products such as honey and sugar and in manufactured products, such as treacle and con-
Keywords
microscopy, annotated, bibliography, major, ingredients, sugars
Citation
Journal of the Association of Public Analysts, 1977, 15, 141-144.
