New Edition of Authoritative Reference Work Encyclopedia of Food Grains is Launched
by Christina Mancuso - Mar 21, 2016
CAMBRIDGE, MA - Elsevier, a world-leading provider of scientific, technical and medical information products and services, today announced the publication of the second edition of Encyclopedia of Food Grains, an in-depth and authoritative reference covering all areas of grain science. Edited by grain science and nutrition experts Colin Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion, the Encyclopedia is part of Elsevier's Reference Module in Food Science, an interdisciplinary and continuously evolving resource containing of thousands of Major Reference Work articles. It enables researchers and students to gain a broad understanding of a body of knowledge which is updated as science progresses.