Vitamins In Foods: Analysis, Bioavailability, and Stability - Food Science and Technology - George F.M. Ball - Books - Taylor & Francis Inc - 9781574448047 - November 1, 2005
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George F.M. Ball
Vitamins In Foods: Analysis, Bioavailability, and Stability - Food Science and Technology 1st edition

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Presents information on vitamin chemistry, absorption and metabolism. This work discusses the effects of food processing on vitamin retention, the physiology of vitamin absorption and physiochemical properties of individual vitamins. It describes the principles of analytical methods and provides methods for depicting individual vitamins in foods.

824 pages, 147 black & white illustrations, 74 black & white tables

Media Books     Hardcover Book   (Book with hard spine and cover)
Released November 1, 2005
ISBN13 9781574448047
Publishers Taylor & Francis Inc
Pages 818
Dimensions 152 × 229 × 42 mm   ·   1.26 kg
Language English  

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