The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science.
Also available online via ScienceDirect - featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com.
Publisher: Elsevier Science Publishing Co Inc
Number of pages: 1976
Weight: 6800 g
Dimensions: 340 x 264 x 155 mm
Edition: 2nd edition
"This book is highly recommended for academic collections with agriculture, food science, and/or nutrition departments."
- CARBOHYDRATE POLYMERS (2005)
"The encyclopedia is well written, with appropriate illustrations and additional readings...Highly recommended."
- CHOICE (March 2005)
"One of the strengths of this resource, besides its comprehensive coverage, is the amount of effort put into its cross-referencing."
- E-STREAMS (March 2005)
"Well organized and accessible, this set is highly recommended for academic libraries as well as larger public libraries."
- Library Journal (December 2004)
"Provides extensive coverage of all areas of grain science."
- Food Science and Technology Abstracts (2004)