Encyclopedia of food sciences and nutrition/ 
edited by Benjamin Caballero, Luiz C. Trugo, Paul M. Finglas. 
 - 2nd ed. 
 - Amsterdam:  Academic Press,  2003. 
 - 10 v. :  ill. ;  28 cm. 
<br/><br/> v. 1. A-Bro -- v. 2. Bro-Cla -- v. 3. Cle-End -- v. 4. Ene-Fru -- v. 5. Fru-I -- v. 6. J-M -- v. 7. N-Pre -- v. 8. Pre-Soy -- v. 9. Soy-V -- v. 10. W-Z, INDEX. 
<br/><br/>Alcohol Antioxidants Body Composition Bread Cadmium Carbohydrates Cellulose Cheeses Chilled Storage Cholesterol Coffee Colors Computer Application Contamination Dairy Products Diabetes Drying Eating Habits Emulsifiers Enzymes Essential Oils Ethnic Foods Exercise Fat Substitutes Fatty Acids Fermented Foods Fish Flavor Compounds Food Additives Food Poisoning Food Labeling Food Production Food Safety Freezing Fruits Functional Foods Genetically Modified Foods Herbs Insect Pests Legislation Listeria Low-fat Foods Malnutrition Malt Meat Microscopy Milk Obesity Packaging Parasites Pasteurization Poultry Preservatives Protein Rice Sensory Evaluation Shellfish Soy Spoilage Starch Sugar Vegetable Oils Vegetarian Diets Vitamins Water Whey Wines Yoghurt 
<br/><br/><label>ISBN: </label>012227055x 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aliments--Industrie et commerce<br/>Nutrition<br/>Aliments<br/>Food--Composition
<br/><br/><label>Dewey Class. No.: </label>641.03  / CAB/E