Encyclopedia of Food Sciences and Nutrition (2nd Edition)

Título del capítulo: Sherry: Composition and Analysis

The Encyclopedia of Food Sciences and Nutrition, Second Edition is an extensively revised, expanded and updated version of the successful eight-volume Encyclopedia of Food Science, Food Technology and Nutrition (1993).
Comprising ten volumes, 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. Easy to use, meticulously organized, and written from a truly international perspective, the Encyclopedia is an invaluable reference tool. An essential item on the bookshelf for every scientist or writer working in the fields of food and nutrition.

TitluloEncyclopedia of Food Sciences and Nutrition (2nd Edition)LugarSan Diego, California. Estados UnidosEditorialBenjamin Caballero (Editor in Chief) and Trugo, L.; Finglas, P.MAño2003Páginas5257-5261ISBN978-0-12-227055-0AutoresMedina, M.; Moreno, J.; Mayén, M.; Zea, L.; Moyano, L.Linkwww.amazon.com