DICTIONARY OF FOOD SCIENCE AND TECHNOLOGY

Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. This landmark publication features: over 7800 entries; reflects current usage in the scientific literature; includes local names, synonyms and Latin names, as appropriate; extensive cross-referencing; scientific editing from the team at IFIS. This dictionary is a resource for all food scientists, food technologists, chemists and nutritionists in universities, research establishments, food and pharmaceutical companies. Libraries in all establishments where these subjects are studied and taught should ensure that they have copies on their shelves.