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【转贴】推荐《Mineral Components in Foods》【已搜无重复】
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Mineral Components in Foods (Chemical and Functional Properties of Food Components Series) By Piotr Szefer, Jerome O. Nriagu -------------------------------------------------------------------------------- Publisher: CRC Number Of Pages: 480 Publication Date: 2006-11-29 ISBN-10 / ASIN: 0849322340 ISBN-13 / EAN: 9780849322341 Binding: Hardcover  -------------------------------------------------------------------------------- Book Description: 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, wine, and beer, 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 resource to the current research on the role of minerals in food quality and food contaminants. 下载链接 http://www.filefactory.com/file/ce0caf/ http://rapidshare.com/files/92260144/SzeMCF340.rar [ Last edited by westyouday on 2008-2-17 at 23:16 ] |
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