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| 书名： | Mineral Components in Foods | |
|---|---|---|
| 作者： | Jerome O . Nriagu and Piotr Szefer | |
| 出版时间： | 2006-01-01 | |
| ISBN： | 9780849322341(P-ISBN) ，9781420003987(E-ISBN) | |
| 摘要： | ||
| 摘要： | ||
书目详情：
Table of ContentsChapter 1. Mineral Components in Food — Analytical ImplicationsChapter 2. Speciation of Mineral Components in Food — Analytical ImplicationsChapter 3. Criteria of Evaluation of Food Elements Analysis DataChapter 4. Chemometric Techniques in Analytical Evaluation of Food QualityChapter 5. Functional Role of Some Minerals in FoodsChapter 6. Mineral Components in Foods of Animal Origin and in HoneyChapter 7. Mineral Components in Food Crops, Beverages, Luxury Food, Spices, and Dietary FoodChapter 8. Elemental Content of WinesChapter 9. Heavy Metals in Food PackagingsChapter 10. Pollutants in Food — Metals and MetalloidsChapter 11. Pollutants in Food — RadionuclidesChapter 12. Assessment of Exposure to Chemical Pollutants in Food and WaterChapter 13. Metal Contamination of Dietary Supplements
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