Vitamin E : food chemistry, composition, and analysis /
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| Author / Creator: | Eitenmiller, Ronald R. (Ronald Ray), 1944- |
|---|---|
| Imprint: | New York : Marcel Dekker, c2004. |
| Description: | xiv, 530 p. : ill. ; 24 cm. |
| Language: | English |
| Series: | Food science and technology ; 137 Food science and technology (Marcel Dekker, Inc.) ; 137. |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/5570711 |
MARC
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| 008 | 040607s2004 nyua b 001 0 eng | ||
| 020 | |a 0824706889 (alk. paper) | ||
| 040 | |a TEF |c TEF |d OrLoB-B | ||
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| 050 | 4 | |a TX553.V5 |b E58 2004 | |
| 060 | 0 | 0 | |a W1 |b FO509P v.137 2004 |
| 060 | 1 | 0 | |a QU 179 |b E36v 2004 |
| 100 | 1 | |a Eitenmiller, Ronald R. |q (Ronald Ray), |d 1944- |0 http://id.loc.gov/authorities/names/n86820644 |1 http://viaf.org/viaf/85268776 | |
| 245 | 1 | 0 | |a Vitamin E : |b food chemistry, composition, and analysis / |c Ronald Eitenmiller, Junsoo Lee. |
| 260 | |a New York : |b Marcel Dekker, |c c2004. | ||
| 300 | |a xiv, 530 p. : |b ill. ; |c 24 cm. | ||
| 336 | |a text |b txt |2 rdacontent |0 http://id.loc.gov/vocabulary/contentTypes/txt | ||
| 337 | |a unmediated |b n |2 rdamedia |0 http://id.loc.gov/vocabulary/mediaTypes/n | ||
| 338 | |a volume |b nc |2 rdacarrier |0 http://id.loc.gov/vocabulary/carriers/nc | ||
| 490 | 1 | |a Food science and technology ; |v 137 | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | 0 | |g 1. |t Vitamin E : chemistry and biochemistry -- |g 2. |t Nutrition and health implications of vitamin E -- |g 3. |t Oxidation and the role of vitamin E as an antioxidant in foods -- |g 4. |t Dietary vitamin E supplementation for improvement of oxidative stability of muscle foods, milk, and eggs -- |g 5. |t Stability of vitamin E during food processing -- |g 6. |t Effects of food preparation and storage on the vitamin E content of food -- |g 7. |t Analysis of tocopherols and tocotrienols in foods -- |g 8. |t Food composition - vitamin E. |
| 650 | 1 | 2 | |a Vitamin E |x analysis. |
| 650 | 1 | 2 | |a Vitamin E |x chemistry. |
| 650 | 2 | 2 | |a Food Analysis. |
| 650 | 7 | |a Food |x Analysis. |2 fast |0 http://id.worldcat.org/fast/fst00930460 | |
| 650 | 7 | |a Food |x Vitamin E content. |2 fast |0 http://id.worldcat.org/fast/fst00930649 | |
| 650 | 7 | |a Vitamin E. |2 fast |0 http://id.worldcat.org/fast/fst01168217 | |
| 655 | 7 | |a Tables. |2 fast |0 http://id.worldcat.org/fast/fst01423914 | |
| 700 | 1 | |a Lee, Junsoo, |d 1967- |0 http://id.loc.gov/authorities/names/no2004054360 |1 http://viaf.org/viaf/57723983 | |
| 830 | 0 | |a Food science and technology (Marcel Dekker, Inc.) ; |v 137. | |
| 901 | |a ToCBNA | ||
| 903 | |a HeVa | ||
| 035 | |a (OCoLC)55606430 | ||
| 929 | |a cat | ||
| 999 | f | f | |i 1496f3a4-81e9-5cdf-a10a-96dafd01e817 |s 6ab45ca2-e94a-578c-a928-d73e681de477 |
| 928 | |t Library of Congress classification |a QP772.T6 E38 2004 |l JCL |c JCL-Sci |i 4888236 | ||
| 927 | |t Library of Congress classification |a QP772.T6 E38 2004 |l JCL |c JCL-Sci |e VAND |e CRERAR |b 69973193 |i 7806587 | ||
