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Encyclopedia of Food and Health


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3rd Edition

Hrsg. v. Benjamin Caballero, Paul Finglas und Fidel Toldrá


Verlag :: Publisher

Elsevier Science

Encyclopedia of Food and Health

Preis :: Price

Preise auf Anfrage / Prices on request

Das Angebot richtet sich nicht an Verbraucher i. S. d. § 13 BGB und Letztverbraucher i. S. d. PAngV.



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Verlagsinformation :: Publisher's information

The Encyclopedia of Food and Health provides a solid bridge of current and accurate information, spanning from food production and processing, to distribution, consumption and health effects. The Encyclopedia comprises seven volumes and every article is thorough in its coverage, the writing is succinct and straightforward, and the work presents the reader with the best available summary and conclusions on each topic. The Encyclopedia is easy to use and meticulously organised, constituting an invaluable reference tool for every scientist working on food and health. Edited and written from a truly international perspective, the Encyclopedia contains near 700 articles covering all areas of food science and health, and with extensive cross-referencing and further reading at the end of each article.

Key Features

  • Identifies the essential nutrients and how to avoid their deficiency
  • Explores the use of diet to reduce disease risk and optimise health
  • Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants

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