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Encyclopedia of Food Sciences and Nutrition
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The Encyclopedia of Food Sciences and Nutrition is extensively revised, expanded and updated.
Browse the Encyclopedia of Food Sciences and Nutrition as a Guest user on ScienceDirect.
The Encyclopedia of Food Sciences and Nutrition is an extensively revised, expanded and updated version of the successful Encyclopedia of Food Science, Food Technology and Nutrition (1993). Comprising more than 1,000 articles, this new edition provides a comprehensive coverage of the fields of food science, food technology, and nutrition. Every article is thorough in its coverage, the writing is succinct and straightforward, and the work presents the reader with the best available summary and conclusions on each topic. Contains "Further Reading" lists at the end of each article. Easy to use, meticulously organized, and written from a truly international perspective, the Encyclopedia is an invaluable reference tool. An essential item on the desktop for every scientist or writer working in the fields of food and nutrition.
Online features and functionality:
The online version of the Encyclopedia of Food Sciences and Nutrition supports a variety of ways of browsing and searching. You may review information about the work and its editors via the ‘General Information’ tab, browse the Article Titles’ list (the default home page) or the Author list, and browse or search the hierarchical Subject Index.
Using the Basic Search form you may conduct a search across All Fields (the default), Article Titles, Subheadings, Authors, Full Text, and References. These may be searched individually or in combination using Boolean operators. Alternatively, you may conduct an Advanced Search in the same way as for other content on ScienceDirect.
Dynamic linking is fully supported in the same way as for journals, with easy navigation within an article or across the whole work and, in addition, via extensive linking to external primary-source material held elsewhere on ScienceDirect or via CrossRef, to other publishers’ material. The ability to link between articles is a particular strength of the Encyclopedia with numerous cross references being cited at the end of most articles enabling easy navigation to other relevant material in the work.
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