Elsevier's Dictionary of Food Science and Technology: In Four Languages, English, French, Spanish, German, With an Index of Latin Names

By I.D. Morton

Food science and technology is an applied science dealing with the production, processing, preservation and preparation of food on both the technological and domestic scale. This multilingual dictionary covers all aspects of the field, and allows rapid translations of terms from and into English, French, Spanish, German and, in some cases, Latin. The compilers of this comprehensive dictionary have not only listed terms currently in use in the food industry, including food additives and safety, but have also provided coverage of terms used in nutrition, food preparation and cookery. The main section consists of the English terms listed alphabetically together with their equivalents in French, Spanish, and German. For some of the terms, the Latin names are also given.

• Format: Hardcover
• Language: English
• ISBN: 0444415599
• ISBN13: 9780444415592
• Release Date: January 1980
• Publisher: Elsevier Science Ltd
• Weight: 1.74 lbs.