Foods & Nutrition Encyclopedia, Two Volume Set
CRC Press, Nov 9, 1993 - Technology & Engineering - 1208 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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absorption alcohol allergies amino acids amounts and/or anemia animals apple bacteria baking powder barley beans beef beer beverages bioflavonoids biotin blood sugar body bone bread butter calcium calories cancer carbohydrate carbon carrageenan cassava cause cells cereal cheese chemical cholesterol choline chromium citrus coffee color consumed contain cooked corn cream crop deficiency diabetes diet dietary digestive disease disorders dough dried drinks drugs eggs energy enzymes excretion factors fatty feeding fermentation fiber flavor flour folic acid Food Composition Table fruit glands glucose grain growth Hence hormones infants insulin intake intestine iron juice kcal kidney legumes liver malt meal meat metabolism milk minerals normal noteworthy nutrients NUTRITIONAL VALUE phosphorus plant potassium protein result rice salt sauce seeds sodium starch substances symptoms tion tissues types urine usually variety vegetables vitamin B-12 vitamin D wheat yeast