The Technology of
Vitamins in Food
Edited by P. Berry
Ottaway
(author of Chapter 5 'Stability of
Vitamins in Food')
ISBN
0 7514 0092 0
Published
1993
Blackie
Academic & Professional, Glasgow
This
book reviews vitamins as ingredients of industrially manufactured food products,
covering the technology of their production and use from the food technologist's
and engineer's point of view. Other technical aspects such as analysis,
stability, and the use of vitamins as food technological aids are also covered
in detail.
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