Mineral Components in Foods (Chemical & Functional Properties of Food Components) by Piotr Szefer and Jerome O. Nriagu
English | 2007 | ISBN: 0849322340 | 482 pages | PDF | 11 MB
English | 2007 | ISBN: 0849322340 | 482 pages | PDF | 11 MB
This book presents the state of knowledge on the distribution, speciation, and interaction of mineral components and contaminants inherent in different raw materials and products, as well as those acquired during processing, packaging, and handling.