Encyclopedia of Food Sciences and Nutrition is a very comprehensive book regarding topics of food science and nutrition science. The encyclopedia contains about 6400 pages. Like most other encyclopedias this one also has topics given in alphabetical order. Individual topic on Food science and technology does not contain just a mere introduction and definition. Instead a complete brief description is presented in the book. Figures, diagrams, tables and graphs go side by side a particular topic. For example, a topic of “acid” in this encyclopedia contains following content.
A background of topic, a table showing structure, pka values and chemistry of common acidulants. A comparison between strong and weak acids. Physicochemical properties, buffering capacity, titratable acidity and analytical methods for detection of acids. Then follows individual acids with their description. So, quite a complete picture of individual topic is presented in the very book. Encyclopedia of Food Sciences and Nutrition is one of the most comprehensive databases available in this field. It has information equally beneficial for students, researchers and practitioners. Scrolling and moving to a topic is not very feasible due to the lack of any content list. The only quick way of finding a topic is through search in pdf viewer program.
Encyclopedia of Food Sciences and Nutrition is a very reliable source of information. References are given at the end of each topic which can be followed in case of reading further.
Encyclopedia of Food Sciences and Nutrition
Editor: Benjamin Caballero
Size of the file: 64.9 MB
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