Encyclopedia Of Food Sciences And Nutrition, Te... -

An essential resource for food scientists, technologists, nutritionists, and public health researchers.

Detailed analysis of carbohydrates, proteins, lipids, vitamins, and minerals.

Exploration of obesity, diabetes, malnutrition, and the physiological effects of various diets. Encyclopedia of Food Sciences and Nutrition, Te...

Comprised of 10 volumes with approximately 6,000 pages and over 1,000 articles .

Written by an international group of contributors to offer a broad view of food science developments worldwide. Encyclopedia of Food Sciences and Nutrition | ScienceDirect Comprised of 10 volumes with approximately 6,000 pages

The , specifically the second edition released on 22 April 2003 , is a definitive 10-volume reference work edited by Benjamin Caballero , Paul Finglas, and Fidel Toldra. Published by Academic Press , it expands upon the original 1993 eight-volume set to provide more comprehensive, global coverage. Key Specifications

Described as an "invaluable reference tool," this work is designed for: Published by Academic Press , it expands upon

Includes roughly 100 colour plates, 400 halftone figures, and 2,000 tables.