Reference Module in Food Science

This continuously updated database from Elsevier integrates the contents of eight multi-volume encyclopedias covering: food chemistry and analysis; food process engineering; food packaging; food safety, defense and microbiology; food quality, storage and transport; food management, policy and regulations; nutrition and health; food products and ingredients; food biosciences; food sustainability, security and effects of global change; food science education, research and professional development; and consumer behavior and food marketing.