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Cookie akzeptieren![Brubacher, D. (Hrsg.). Methods for the Determination of Vitamins in Food - Recommended by COST 91. Springer Netherlands, 2011.](https://eichendorff21.de/cdata/Xf_Gn1WGiJzaJ6LoSp13UwLeNgQ=/300x0/9789401086912.png)
Methods for the Determination of Vitamins in Food
- Springer Netherlands
- 2011
- Taschenbuch
- 180 Seiten
- ISBN 9789401086912
In the course of the project COST 91 *, on the Effects of Thermal Processing and Distribution on the Quality and Nutritive Value of Food, it became clear that approved methods were needed for vitamin determination in food. An expert group on vitamins met in March 1981 to set the requirements which these methods must meet. On the basis of these requirements, methods were selected for vitamin A, ~-carotene, vitamin B1 (thiamine), vitamin C and vitamin E. Unfortunately, for vitamins B2 (riboflavin), B6 and D only tentative methods could be chosen, since the methods available only partially fulfilled the require ments set by the expert group.
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