Trace Minerals in Foods

Delve into the intricate world of trace minerals with "Trace Minerals in Foods," a comprehensive hardback book published by Taylor & Francis Inc. in 1988. Spanning an impressive 675 pages, this informative volume features twelve expert contributions that meticulously evaluate the chemistry of trace elements found in food preparations and their potential bioavailability for consumers.

Explore essential topics such as palatability, mineral interactions, and various nutritional factors that influence our understanding of these vital nutrients. The book also discusses the biology and pharmacokinetics of trace elements, paving the way for the development of effective protocols in nutrition science. Ideal for researchers, nutritionists, and anyone interested in the role trace minerals play in our diets, this book is an indispensable addition to your library. Enhance your knowledge with this authoritative resource today!