Methods for the Determination of Vitamins in Food Breitscheidstr. 10 1FuE-Rahmenprogramm20

1FuE-Rahmenprogramm20

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Methods for the Determination of Vitamins in Food Breitscheidstr. 10 1FuE-Rahmenprogramm20In the course of the project COST 91 *, on the Effects of Thermal Processing and Distribution on the Quality and Nutritive Value of Food, it became clear that approved methods were needed for vitamin determination in food. An expert group on vitamins met in March 1981 to set the requirements which these methods must meet. On the basis of these requirements, methods were selected for vitamin A, ~ carotene, vitamin B1 (thiamine), vitamin C and vitamin