Co-Editors: Benjamin Caballero, Paul M. Finglas, Fidel Toldra
Contributing Authors: Maria Luz Fernandez, Catherine Andersen
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.
- Biology and
- Life Sciences
Fernandez, Maria Luz and Catherine J. Andersen. "Eggs: Composition and Health Effects." In The Encyclopedia of Food and Health, Vol. 2, Edited by Caballero, Benjamin, Finglas, Paul M., and Toldra, Fidel, (470-475). Academic Press, 2015.
Available at: http://works.bepress.com/catherine-andersen/9/
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