Mineral Components in Foods
Mineral Components of Food presents the state of knowledge on the distribution, speciation, and interaction of mineral components and contaminants in different raw materials and products including animal and plant products, honey, sweets, and wine, as well as from processing, packaging, and handling. With numerous tables and figures clearly expressing a wealth of detailed data on the chemometric evaluation of foods, functional effects of excesses and deficiencies, contamination by metals and radionuclides, and analytical techniques, this book provides food chemists, quality control professionals, and graduate students with an invaluable resou…
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Produktdetails
Weitere Autoren: Nriagu, Jerome O. (Hrsg.)
- ISBN: 978-0-8493-2234-1
- EAN: 9780849322341
- Produktnummer: 23402546
- Verlag: Taylor & Francis Inc
- Sprache: Englisch
- Erscheinungsjahr: 2006
- Seitenangabe: 480 S.
- Masse: H23.4 cm x B15.6 cm x D0.0 cm 799 g
- Gewicht: 799
- Sonstiges: Professional & Vocational
Über den Autor
Szefer\, Piotr; Nriagu\, Jerome O.
6 weitere Werke von Piotr (Hrsg.) Szefer:
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