Vitamin analysis for the health and food sciences
1999
Eitenmiller, Ronald R. (Ronald Ray) | Landen, W. O.
"Vitamin Analysis for the Health and Food Sciences is a resource for students and professionals who want to understand the latest advances in the field, and developments that led to the scientific community's current capability to accurately assay fat- and water-soluble vitamins." "Internationally accepted regulatory and handbook methods, as well as recently published research, are covered. Discussion emphasizes practical aspects of vitamin analysis gained from the author's experience in the laboratory."--Jacket.
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Эту запись предоставил National Agricultural Library