The Encyclopedia of Food and Health, Vol. 2

Title

The Encyclopedia of Food and Health, Vol. 2

Role

Co-Editors: Benjamin Caballero, Paul M. Finglas, Fidel Toldra

Contributing Authors: Maria Luz Fernandez, Catherine Andersen

Files

Document Type

Book Contribution

Description/Summary

Catherine J. Andersen is a contributing author, "Eggs: Composition and Health Effects," 470-475.

Book description:

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs.

ISBN

9780123849472

Publication Date

2015

Publication Information

Fernandez, Maria Luz and Catherine J. Andersen. "Eggs: Composition and Health Effects." In The Encyclopedia of Food and Health, Vol. 2, Edited by Caballero, Benjamin, Finglas, Paul M., and Toldra, Fidel, (470-475). Academic Press, 2015.

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Copyright 2015 Academic Press

The Encyclopedia of Food and Health, Vol. 2

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