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Vitamins In Foods: Analysis, Bioavailability, and Stability - Food Science and Technology George F.M. Ball 1. izdevums
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Vitamins In Foods: Analysis, Bioavailability, and Stability - Food Science and Technology
George F.M. Ball
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
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2005. gada 1. novembris |
| ISBN13 | 9781574448047 |
| Izdevēji | Taylor & Francis Inc |
| Lapas | 818 |
| Izmēri | 152 × 229 × 42 mm · 1,26 kg |
| Valoda | Angļu |
