Başlık:
Vitamin E : food chemistry, composition, and analysis
Yazar:
Eitenmiller, Ronald R. (Ronald Ray), 1944, author.
ISBN:
9780203970140
9781135573836
9781135573874
9781135573881
9781466542945
Fiziksel Tanımlama:
1 online resource (xiv, 530 pages)
Seri:
Food science and technology ; 137
Food science and technology (Marcel Dekker, Inc.) ; 137.
İçerik:
chapter 1 Vitamin E -- chapter 2 Nutrition and Health Implications of Vitamin E -- chapter 3 Oxidation and the Role of Vitamin E as an Antioxidant in Foods -- chapter 4 Dietary Vitamin E Supplementation for Improvement of Oxidative Stability of Muscle Foods, Milk, and Eggs -- chapter 5 Stability of Vitamin E During Food Processing -- chapter 6 Effects of Food Preparation and Storage on the Vitamin E Content of Food -- chapter 7 Analysis of Tocopherols and Tocotrienols in Foods -- chapter 8 Food Composition—Vitamin E.
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Kütüphane | Materyal Türü | Demirbaş Numarası | Yer Numarası | Durumu/İade Tarihi | Materyal Ayırtma |
|---|---|---|---|---|---|
Arıyor... | E-Kitap | 545356-1001 | QP772 .T6 E38 2004 | Arıyor... | Arıyor... |