The second edition of the Encyclopedia of Food Sciences and Nutrition is a significantly revised, expanded, and updated version of the successful Encyclopedia of Food Science, Food Technology, and Nutrition (1993), which consisted of eight volumes. Spanning ten volumes, this new edition offers comprehensive coverage of the fields of food science, food technology, and nutrition.
Each article is thorough in its examination, with succinct and straightforward writing, providing the reader with the best available summaries and conclusions on each topic. The Encyclopedia is meticulously organized, easy to use, and written from a truly international perspective, making it an invaluable reference tool. It is a must-have on the bookshelf for scientists or writers working in the fields of food and nutrition.
Key features include:
- Over 1,000 articles covering all areas of food science and nutrition
- Edited and written by a distinguished international group of editors and contributors
- ‘Further Reading’ lists provided at the end of each article
- A comprehensive subject index contained in one volume
- Extensive cross-referencing
- Many figures and tables that illustrate the text, with a color plate section in each volume
Download
See also
- Software Exorcism: A Handbook for Debugging and Optimizing Legacy Code by Bill Blunden (2003)
- Hormones and the Endocrine System: Textbook of Endocrinology by Bernhard Kleine (2016)
- Genetics: A Conceptual Approach 6e by Benjamin A. Pierce (2017)
- A Functional Approach to Java by Ben Weidig (2022)
- Calculus of variations and optimal control by Amol Sasan (2005)