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Synopsis
The food and nutritional sciences involve many disciplines ranging from agriculture and engineering to microbiology, biochemistry and aspects of medicine. Consequently much of the literature will include technical terms used in these disciplines. At the same time more non-specialists, including members of the public, journalists and management, are reading food literature. This, together with continuous changes taking place in the food industry, such as "new" foods, new processes, new safety hazards and rapid developments in methods of food analysis and quality, all point to the need for a comprehensive dictionary. This dictionary was designed to define some of the technical terms including brief descriptions of equipment and techniques, abbreviations commonly used, proprietary names and the composition of common foods. The sixth edition contains some 4,000 entries including terms that have become obsolete, along with 300 revisions, nearly 300 new entries and a bibliography of over 300 books, general and specialist, where full information is available.
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- PublisherCRC Press
- Publication date1998
- ISBN 10 0408037539
- ISBN 13 9780408037532
- BindingHardcover
- Edition number1
- Number of pages336
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Dictionary of nutrition and food technology
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Sixth Edition. Fine copy in the original title-blocked cloth. Particularly well-preserved; tight, bright, clean and strong. Literally as new.; 8vo 8" - 9" tall; 352 pages; Physical desc. : 352 p. 22 cm. Subject: Food Technology. Dictionaries. Food Science. Food-Proceesing Industry - dictionaries. Nutrition - dictionaries - Dictionaries. Food - Dictionaries. Food-Processing Industry - dictionaries. Food industry and trade - Dictionaries. 1 Kg. Seller Inventory # 185366
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