Mineral components in foods

著者

[edited by] Piotr Szefer and Jerome O. Nriagu

（Chemical and functional properties of food components series）

Taylor & Francis, 2006

Includes bibliographical references and index

HTTP:URL=http://www.loc.gov/catdir/toc/ecip0613/2006015225.html Information=Table of contents only

HTTP:URL=http://www.loc.gov/catdir/enhancements/fy0646/2006015225-d.html Information=Publisher description

Mineral components in food: analytical implications / M. Biziuk, J. Kuczynska
Speciation of mineral components in food: analytical implications / A. Polatajko, J. Szpunar
Criteria of evaluation of food trace analysis data / B. Szteke
Chemometric techniques in analytical evaluation of food / P. Szefer
Functional role of some minerals in foods / M. Nabrzyski
Mineral components and their species in foods of animal origin and honeys / P. Szefer, M. Grembecka
Mineral components and their species in plant foods, beverages, luxury food, spices and dietary food / P. Szefer, M. Grembecka
Trace elements in wines / S. Galani-Nikolakaki, N. Kallithrakas-Kontos
Heavy metals in food packagings / M. E. Conti
Pollutants in food: metals and metalloids / C. Reilly
Pollutants in food: radionuclides / Z. Oul-Dada
Assessment of exposure to chemical pollutants in food and water / P.J. Peterson
Metal contamination of dietary supplements / M.J. Slotnick, J.O. Nriagu