Methods For The Determination Of Vitamins In Food, Recommended by COST 91
In the course of the project COST 91 *, on the Effects of Thermal Processing and Distribution on the Quality and Nutritive Value of Food, it became clear that approved methods were needed for vitamin determination in food. An expert group on vitamins met in March 1981 to set the requirements which t...
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| Format: | Book |
| Language: | English |
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London
Elsevier Applied Science Publishers
1985
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VITAMINS IN FOODS Analysis, Bioavailability, and Stability 
Nutrition