摘要：A large number of analytical methods are used in the analysis of foodstuffs, starting from the determination of basic chemical composition, nutritive elements and even to contaminants. The results of analysis can be used for various purposes, either for fundamental scientific researches or for the needs of monitoring, depending, of course, on the choice of analytical method. At any rate, it should not be forgotten that the basic requirements for any method are selectivity, accuracy, precision and repeatability.
