The Encyclopedia of Food and Health, Vol. 2

Benjamin Caballero; Paul M. Finglas; Fidel Toldra; Maria Luz Fernandez; Catherine J. Andersen

The Encyclopedia of Food and Health, Vol. 2

Benjamin Caballero, Paul M. Finglas, Fidel Toldra, Maria Luz Fernandez, Catherine J. Andersen

Fairfield University

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Abstract

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.

Original language	American English
Title of host publication	The Encyclopedia of Food and Health, Vol. 2
State	Published - Jan 1 2015

Disciplines

Biology
Life Sciences

Cite this

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title = "The Encyclopedia of Food and Health, Vol. 2",

abstract = " 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.",

author = "Benjamin Caballero and Finglas, \{Paul M.\} and Fidel Toldra and Fernandez, \{Maria Luz\} and Andersen, \{Catherine J.\}",

year = "2015",

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AU - Caballero, Benjamin

AU - Finglas, Paul M.

AU - Toldra, Fidel

AU - Fernandez, Maria Luz

AU - Andersen, Catherine J.

PY - 2015/1/1

Y1 - 2015/1/1

N2 - 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.

AB - 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.

UR - https://digitalcommons.fairfield.edu/biology-books/8

M3 - Chapter

BT - The Encyclopedia of Food and Health, Vol. 2

ER -

The Encyclopedia of Food and Health, Vol. 2

Abstract

Disciplines

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