Foods & Nutrition Encyclopedia, Two Volume SetFoods 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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Foods & Nutrition Encyclopedia, 2nd Edition, Volume 1 Marion Eugene Ensminger,Audrey H. Ensminger No preview available - 2019 |
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absorption 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 growth heart Hence human important increased intestine iron Italy juice known leading less levels liver loss meal meat milk minerals normal nutrients Nutrition occurs plant prepared prevent protein result rice salt seeds served substances sugar Table tion tissues treatment types United usually varieties various vegetables vitamin vitamin B-12 weight whole
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Bibliographic information
| Title | Foods & Nutrition Encyclopedia, Two Volume Set |
| Authors | Marion Eugene Ensminger, Audrey H. Ensminger |
| Edition | 2, revised |
| Publisher | CRC Press, 1993 |
| ISBN | 0849389801, 9780849389801 |
| Length | 2415 pages |
| Subjects | › Medical / Nutrition Technology & Engineering / Food Science |
| Export Citation | BiBTeX EndNote RefMan |