Calcium : Chemistry, Analysis, Function and Effects, Hardback Book

Calcium : Chemistry, Analysis, Function and Effects Hardback

Edited by Victor R. Preedy

Part of the Food and Nutritional Components in Focus series


Written by expertsBridges intellectual divides and useful for students and advanced practitioners or specialists. Each chapter has: An Abstract, Key Facts (areas of focus explained for the lay person), Definitions of words and terms and Summary pointsExperienced leading Editor in Chief-from arguably one of the foremost Universities in the worldHolistic in its coverage: wide range of topics and areasInternational experts as contributorsIn-depth analysis and discourse at all levelsConsistent style and level of coverage from novice to expertWell illustrated: at least 6 tables, figures and diagrams per chapterA "one-stop-shopping" approach to everything you need to know about the scientific basis and application of key components of food and nutrition. Chemists will use the information to identify applications in translational science, to identify new methods of analysis. Food scientists will use this information to expand their knowledge base on the structure and analysis of food related compounds, to determine what strategies and treatments to adopt if the compounds are toxic, to speculate on novel food substances. Nutritionists will use this book to gain a greater holistic understanding of individual componentsAlso relevant for Analytical scientists, Toxicologists, Practicing heath care workers, Teachers and lecturers


  • Format: Hardback
  • Pages: 666 pages, No
  • Publisher: Royal Society of Chemistry
  • Publication Date:
  • Category: Dietetics & nutrition
  • ISBN: 9781849738873



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