This update of the 1999 edition adds research scientist Lin Ye (Coca-Cola Co.), whose focus is on the development of liquid chromatography and mass spectroscopy methods for analysis of food ingredients, to the editorship of Eitenmiller (food biochemistry, U. of Georgia) and W.O. Landen (retired, U.S. Food and Drug Administration). For the training of graduate students and analysts, they present a primer on each fat- and water-soluble vitamin and its role in metabolism before reviewing Association of Official Analytical Chemists International and other commonly- used vitamin assay methods. Summary tables review the vitamin properties of various foods and analytical methods. Annotation ©2008 Book News, Inc., Portland, OR (booknews.com)