The Encyclopedia of Food and Health, Vol. 2
Co-Editors: Benjamin Caballero, Paul M. Finglas, Fidel Toldra
Contributing Authors: Maria Luz Fernandez, Catherine Andersen
Catherine J. Andersen is a contributing author, "Eggs: Composition and Health Effects," 470-475.
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.
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.
Caballero, Benjamin; Finglas, Paul M.; Toldra, Fidel; Fernandez, Maria Luz; and Andersen, Catherine J., "The Encyclopedia of Food and Health, Vol. 2" (2015). Biology Faculty Book Gallery. 8.