ENGLISH

Dictionary of Nutrition and Food Technology

By Arnold E. Bender (Auth.)

Book information

Publisher
Butterworth-Heinemann Ltd
Year
1982
ISBN
978-0-408-10855-3, 0-408-10855-X
Language
english
Format
PDF
Filesize
3 MB (3414265 bytes)
Edition
5th
Pages
313\313
Time added
2013-12-20 15:00:00

Description

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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