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Vitamins In Foods: Analysis, Bioavailability, and Stability (Food Science and Technology)
Vitamins In Foods Analysis Bioavailability and Stability - Food Science and Technology
Author: George F.M. Ball, George F.M. Ball
To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins in Foods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods....  more »
ISBN-13: 9781574448047
ISBN-10: 1574448048
Publication Date: 11/1/2005
Pages: 824
Edition: 1
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Publisher: CRC
Book Type: Hardcover
Members Wishing: 1
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