A Quantitative Study of Destruction of Vitamin a in Butter Fat by Heating

Name: A Quantitative Study of Destruction of Vitamin a in Butter Fat by Heating
Price: 32.99 AUD
Availability: OutOfStock
ISBN: 9781025931869

Konrad C Hsu

$38.95 $32.99

Paperback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We will update you on expected arrival time to us. If this delay is too long, please let us know within 2 business days and we can give you options regarding cancelling or adjusting your order. More details on cancelling your order can be found in our Terms of Trade.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Tradd Street Press
14 February 2026

Biochemistry; Industrial chemistry; Chemical engineering; Food & beverage technology

Summary
Details

""A Quantitative Study of Destruction of Vitamin a in Butter Fat by Heating"" is a meticulous scientific investigation into the biochemical stability of essential nutrients under thermal stress. Conducted during a transformative era for nutritional science, this work by Konrad C. Hsu provides a rigorous analytical framework for understanding how heat processing affects the potency of Vitamin A in dairy products.

The study details specific laboratory methodologies used to measure the rate of vitamin degradation, offering quantitative data that was vital for the early development of food safety and processing standards. By examining the chemical changes that occur in butter fat when subjected to various temperatures, Hsu contributes significant findings to the fields of biochemistry and dietetics. This research was instrumental in shaping historical perspectives on food preservation and the retention of nutritional value during cooking.

Ideal for historians of science, food chemists, and researchers interested in the evolution of vitamin research, ""A Quantitative Study of Destruction of Vitamin a in Butter Fat by Heating"" serves as a foundational document in the intersection of organic chemistry and public health. It remains a valuable resource for those studying the history of nutritional analysis and the chemical properties of fats.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

By: Konrad C Hsu
Imprint: Tradd Street Press
Dimensions: Height: 234mm, Width: 156mm, Spine: 2mm
Weight: 59g
ISBN: 9781025931869
ISBN 10: 1025931866
Pages: 32
Publication Date: 14 February 2026
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active