Dictionary of nutrition and food technology

By Arnold E. Bender

Book Overview

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.

• Format: Hardcover
• Language: English
• ISBN: 0408037539
• ISBN13: 9780408037532
• Release Date: February 1998
• Publisher: CRC Press
• Length: 336 Pages
• Weight: 1.15 lbs.