Vitamin E

Food Chemistry, Composition, and Analysis

By: Ronald R. Eitenmiller, Junsoo Lee

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eText | 24 May 2004 | Edition Number 1

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Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology. Coverage of these topics is intertwined with coverage of the food delivery system, basic nutrition,