1. Biological functions of vitamins / J. Marks -- 2. Natural occurrence of vitamins in food / H. Crawley -- 3. Nutritional aspects of vitamins / D. H. Shrimpton -- 4. Industrial production / M. J. O'Leary -- 5. Stability of vitamins in food / P. Berry Ottaway -- 6. Vitamin fortification of foods (specific applications) / A. O'Brien and D. Roberton -- 7. Vitamins as food additives / J. N. Counsell -- 8. Vitamin analysis in foods / I. D. Lumley -- 9. Food fortification / D. P. Richardson -- Appendix 1: Chemical and physical characteristics of vitamins -- Appendix 2: Recommended nutrient reference values for food labelling purposes