Food quality control. Dr K N Prasad Community Medicine. Approaches . Scientific approach Administrative approach Legal approach Educational approach. Food fortification Food additives Food adulteration. Food Fortification.
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Dr K N Prasad
Milk - Addition of water/removal of fat.Skim milk - soluble starch.Cream -foreign fats.Ghee -Hydrogenated fat/animal fat.Vegetable oils -Cheap/non edible oil like linseed, mineral oils.Wheat and rice -stonesBengal gram dhal -Kesari dhal.Chilli powder- Starch colored red by tar dye.Black pepper- Dried papaya seedsHoney -colored sugar syrup.Tea - exhausted tea leaves.
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