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Bioavailability and Analysis of Vitamins in Foods G. F. M. Ball Softcover reprint of the original 1st ed. 1998 edition
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Bioavailability and Analysis of Vitamins in Foods
G. F. M. Ball
The extraction procedures frequently involve prolonged heating of suitably prepared food samples at extremes of pH to liberate vitamins from chemically bound forms in the food matrix or to remove a preponderance of fat from fatty foods.
416 pages, 51 line illustrations, index
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 1998 |
| Fecha de lanzamiento original | 1997 |
| ISBN13 | 9780412780905 |
| Editores | Chapman and Hall |
| Páginas | 569 |
| Dimensiones | 155 × 235 × 30 mm · 807 g |
| Lengua | Inglés |
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