The Encyclopaedia of Food Science, Food Technology and Nutrition provides an integrated approach to all aspects of the scientific study of food. In addition to covering the nutritional value of foods and nutrient requirements, the Encyclopedia includes the physiological and sociological aspects of nutrition, nutritional influences of health and disease, and clinician nutrition and dietetics. Easy to use, meticulously organized, and written from a truly international perspective, the Encyclopedia is an essential and invaluable reference work for libraries, research institutions, and industrial organizations throughout the world.
Key Features
* An 8-volume set including a complete Subject Index with over 500,000 (???) entries and a directory of contributors
* More than 1,500 contributors from over 50 different countries
* 500 subject entries covering all aspects of food science, food technology, and nutrition
* More than 1,000 articles written by the world's leading scientists and approved by an independent review procedure
* Approximately 3 million words
* Tailored to suit an international audience
* Entries allow easy access for the non-specialist reader
* Easy-to-use, meticulously organized
* Extensive cross-referencing system links related articles
* Suggestions for reading at the end of each article allow easy access to the primary literature
* More than 5,000 pages in a large 8 x 11 double column format for clarity and accessibility
* Generously illustrated, including full color plates in each volume
* Foreword written by HRH The Princess Royal