Vitamins in foods : analysis, bioavailability, and stability / George F.M. Ball.
Material type:
TextSeries: Food science and technology (Taylor & Francis) ; 156.Publication details: Boca Raton, FL : Taylor & Francis, 2006. Description: 1-785 p. : ill., tables and graphs; 24 cmISBN: 1574448048 (hc : alk. paper); 9781574448047Subject(s): Food -- Vitamin contentDDC classification: 613.2/85 LOC classification: TX553.V5 | B21 2006Online resources: Publisher description
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| TX553.P7 .H19 2011 Handbook of food proteins / | TX553.P7 .H19 2011 Handbook of food proteins / | TX553.P7 .H19 2011 Handbook of food proteins / | TX553.V5 B21 2006 Vitamins in foods : analysis, bioavailability, and stability / | TX553.V5 B21 2006 Vitamins in foods : analysis, bioavailability, and stability / | TX553.V5 B21 2006 Vitamins in foods : analysis, bioavailability, and stability / | TX553.V5 B21 2006 Vitamins in foods : analysis, bioavailability, and stability / |
Includes bibliographical references and index.
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