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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
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | 1998 |
| Original release date | 1997 |
| ISBN13 | 9780412780905 |
| Publishers | Chapman and Hall |
| Pages | 569 |
| Dimensions | 155 × 235 × 30 mm · 807 g |
| Language | English |
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