chapter 1 Selection of Techniques Used in Food Analysis -- chapter 2 Statistical Assessment of Results of Food Analysis -- chapter 3 Analysis of Drinking Water -- chapter 4 Analysis of Proteins, Peptides, and Amino Acids in Foods -- chapter 5 Extraction and Analysis of Food Lipids* -- chapter 6 Determination and Speciation of Trace Elements in Foods -- chapter 7 Analysis of Vitamins for the Health, Pharmaceutical, and Food Sciences -- chapter 8 Analysis of Carotenoids and Chlorophylls in Foods -- chapter 9 Analysis of Polyphenols in Foods -- chapter 10 Sensory Analysis of Foods -- chapter 11 Determination of Food Allergens and Genetically Modified Components -- chapter 12 Determination of Pesticide Residues -- chapter 13 Determination of Pollutants in Foods -- chapter 14 Analysis of Chemical Preservatives in Foods -- chapter 15 Measuring Radioactive Contaminants in Foods -- chapter 16 1647_series 11/8/04 1:29 PM Page.