Foods & Nutrition Encyclopedia, Two Volume Set
CRC Press, Nov 9, 1993 - Technology & Engineering - 2415 pages
Foods and Nutrition Encyclopedia, Second Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 463 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.
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acid added addition alcohol allowed American amino amounts and/or anemia animals areas baking barley beans beer blood body bread calcium called calories cancer carbohydrate cause cells cereal chemical coffee color common composition condition consumed contain Continued cooked corn deficiency diabetes diet dietary digestive disease disorders dried drinks drugs effects eggs energy excessive factors feeding flavor flour follow fresh fruit given glucose grain green grow grown growth heart Hence human important increased iron Italy juice known leading less levels loss major meal meat milk minerals normal nutrients Nutrition occur plant prepared prevent protein result rice salt seeds served sometimes substances sugar Table tion tissues treatment types United usually varieties various vegetables vitamin vitamin B-12 weight whole