The Wiley Encyclopedia of Food Science
Source: John Wiley & Sons, Inc.
The Wiley Encyclopedia of Food Science, Second Edition, is completely revised and updated, and developed to keep up with the incredible innovations the filed of food science and technology has seen in recent years.
The Wiley Encyclopedia of Food Science, Second Edition, is completely revised and updated, and developed to keep up with the incredible innovations the filed of food science and technology has seen in recent years. Consisting of over 3000 pages, the volume incorporates all of the major developments in food science in articles written by leading experts in their specialties.
The entries are presented in six key areas, which include:
• Food Science/Nutrition
• Consumer Affairs
• Chemistry
• Microbiology
• Processing
• Regulatory Affairs
Other features include:
• Over four hundred articles written by more than 400 leading experts
• The latest on food regulations, food safety and nutritional monitoring and labeling
• Expanded and updated information on fats and oils
• New developments in dairy and sugar substitutes
• Tables, charts, figures and graphs
• References to current literature and extensive cross-referencing
John Wiley & Sons, Inc., 605 Third Avenue, New York, NY 10158. Tel: 212-850-6000; Fax: 212-850-6011.
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