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Vitamins in Foods Analysis, Bioavailability, And Stability (Hardcover)

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Vitamins in Foods Ball, George F. M. 1 of 1
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Learn more about Vitamins in Foods:

Format: Hardcover
ISBN-10: 1574448048
ISBN-13: 9781574448047
Sku: 31289071
Publish Date: 5/23/2014
Dimensions:  (in Inches) 9H x 6.25L x 2T
Pages:  785
Age Range:  NA
See more in Food Science
 
Vitamins in Foods: Analysis, Bioavailability, and Stability presents information on vitamin chemistry, absorption, and metabolism. The contents of the book is divided into two parts to facilitate accessibility and understanding. Part I, Properties of Vitamins, discusses the effects of food processing on vitamin retention, the physiology of vitamin absorption, and the physiochemical properties of individual vitamins. Factors affecting vitamin bioavailability are also discussed in detail. The second part, Analysis of Vitamins, describes the principles of analytical methods and provides detailed methods for depicting individual vitamins in foods.
From the Publisher:

Vitamins in Foods: Analysis, Bioavailability, and Stability presents information on vitamin chemistry, absorption, and metabolism. The contents of the book is divided into two parts to facilitate accessibility and understanding. Part I, Properties of Vitamins, discusses the effects of food processing on vitamin retention, the physiology of vitamin absorption, and the physiochemical properties of individual vitamins. Factors affecting vitamin bioavailability are also discussed in detail. The second part, Analysis of Vitamins, describes the principles of analytical methods and provides detailed methods for depicting individual vitamins in foods.

Vitamins in Foods: Analysis, Bioavailability, and Stability presents information on vitamin chemistry, absorption, and metabolism. The contents of the book is divided into two parts to facilitate accessibility and understanding. Part I, Properties of Vitamins, discusses the effects of food processing on vitamin retention, the physiology of vitamin absorption, and the physiochemical properties of individual vitamins. Factors affecting vitamin bioavailability are also discussed in detail. The second part, Analysis of Vitamins, describes the principles of analytical methods and provides detailed methods for depicting individual vitamins in foods.

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