VITAMIN ANALYSIS FOR THE HEALTH AND FOOD SCIENCES
Employing a uniform, easy-to-use format, Vitamin Analysis for the Health and Food Sciences, Second Edition provides the most current information on the methods of vitamin analysis applicable to foods, supplements, and pharmaceuticals. Highlighting the rapid advancement of vitamin assay methodology,...
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| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL
CRC Press Taylor & Francis Group
2008
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| Edition: | Second Edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 041 | 0 | # | |a eng |
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| 100 | 1 | # | |a Eitenmiller, Ronald R. |d 1944- |e author |q Ronald Ray |
| 245 | 1 | 0 | |a VITAMIN ANALYSIS FOR THE HEALTH AND FOOD SCIENCES |c Ronald R. Eitenmiller, Lin Ye, W.O. Landen, Jr. |
| 250 | # | # | |a Second Edition |
| 264 | # | 1 | |a Boca Raton, FL |b CRC Press Taylor & Francis Group |c 2008 |
| 264 | # | 4 | |c ©2008 |
| 300 | # | # | |a xxi, 637 pages |b illustrations |c 26 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a Employing a uniform, easy-to-use format, Vitamin Analysis for the Health and Food Sciences, Second Edition provides the most current information on the methods of vitamin analysis applicable to foods, supplements, and pharmaceuticals. Highlighting the rapid advancement of vitamin assay methodology, this edition emphasizes the use of improved and sophisticated instrumentation including the recent applications and impact of the widely adopted liquid chromatography/mass spectrometry (LC/MS). |
| 650 | # | 0 | |a Vitamins |x analysis |
| 700 | 1 | # | |a Landen, W. O. |d 1959- |e author |
| 700 | 1 | # | |a Ye, Lin |d 1959- |e author |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=388777 |
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Vitamin analysis for the health and food sciences