Dictionary of Cereal Processing and Cereal Chemistry: In English, German, French, Latin and Russian - Hardcover

Schneeweiss, R.

Hardcover

ISBN 10: 0444420495 ISBN 13: 9780444420497

Publisher: Elsevier Science, 1982

Synopsis

This dictionary presents special terms from the technical and scientific literature in the area of cereal processing and cereal chemistry. The following fields are covered: cereal storage and drying; milling; compound feeds production; baking and confectionery; production of cereal-based food, and cereal chemistry. Symbols have been used to indicate whether a term is out of date, little used, or often used in a sense which is not recommended. In compiling this dictionary, the authors - J.Bartsch, S. Schröder and J. Buré - were assisted by the working group `Information and Documentation' of the International Association for Cereal Chemistry (I.C.C.) as well as the All-Union Research Institutes for the Baking Industry and for the Confectionery Industry in Moscow.

About this title

Language Notes

Text: English, French, German, Latin, Russian

Review

This is the first multilingual dictionary in the field and it will obviously be essential to all professionals, students and translators who are not sufficiently familiar with the specialized vocabulary to understand the appropriate literature in a foreign language. It will be a valuable contribution to the international exchange of information in the field of cereal processing.
Food Technology in Australia

Edition details

• Publisher: Elsevier Science
• Publication date: 1982
• Language: English
• ISBN 10: 0444420495
• ISBN 13: 9780444420497
• Binding: Hardcover
• Number of pages: 532