METHODS FOR THE DETERMINATION OF VITAMINS IN FOOD
This book is a manual, written mainly for practical purposes. It consists of a compilation of methods, which have been used successfully in the hands of experienced experts and which have been chosen according to criteria: precision, accuracy, sensitivity, specificity and robustness. Unfortunately, information on all criteria was not available for any of the methods, such gaps are indicated in the description of the method. This description consists of the following sections: purpose and scope; definition; brief description of the method (principle); chemicals; apparatus and accessories; sample, sampling and preparation of the sample for the laboratory; procedure (detailed description); evaluation; analysis report; and: references. Tentative methods which have been tested only with a few food items or which do not cover the whole concentration range are also similarly described (vitamins B-2, B-6, D). For folic acid and niacin only references are given, and neither methods nor references are given for the determination of vitamin B-12, biotin, pantothenic acid and vitamin K. However it is hoped to include B-12 in the next edition of the manual.
Bibliographic Reference: BOOK: 166 P., 1985, ISBN 0-85334-339-X WRITE TO ELSEVIER APPLIED SCIENCE PUBLISHERS LTD., CROWN HOUSE, LINTON ROAD, BARKING, ESSEX IG11 8JU (UK), PRICE: UKL 25, (WITHOUT EUR NUMBER!).
Record Number: 1989124030700 / Last updated on: 1987-01-01
Available languages: en