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Dictionary of Nutrition and Food Technology
Woodhead Publishing Ltd (Verlag)
978-1-85573-365-7 (ISBN)
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The study of food and nutrition . . . involves many disciplines and basic sciences--chemistry, physics, biochemistry, biophysics, microbiology, physiology, and the social sciences, along with legal and medical aspects. It is clearly difficult for any one person to be familiar with all the technical terms used. So many . . . practitioners involved in food and nutrition may need to seek the meaning of at least some of them.
Changes are continuous in this area with new foods, new processes, new safety hazards (or old ones that have become more important), rapid developments in methods of food analysis and quality control, and particularly in our understanding of the relations between diet and health. All this gives rise to a need for a dictionary.
All these items, so far as the author is aware, are included so that the reader of food literature need not be left wondering.
Preface
Dictionary
Bibliography
Additives and Ingredients - Analysis and Food Composition - Cognate Sciences - Commodities and Materials - Food Preparation and Gastronomy - Food Science - General Books - Hygiene and Microbiology - Nutrition and Dietetics - Regulatory - Sensory Properties - Toxicology
Appendix
Prefixes and symbols for decimal multiples and submultiples of units - European Community proposals for directives on nutrition labelling, vitamins and minerals which may be declared and their recommended daily allowances - Recommended intakesFood and Agriculture Organisation - Recommended intakes of nutrients for the UK - US recommended daily allowances - Average portions of food (energy and protein content of edible portions)
ISBN: 1 -85573 -365 -X Year: 1990
Number of pages: 341 Dimensions: 6 " x 9" Cover type: Hard Cover
Price: $59.95
Verlagsort | Cambridge |
---|---|
Sprache | englisch |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-85573-365-X / 185573365X |
ISBN-13 | 978-1-85573-365-7 / 9781855733657 |
Zustand | Neuware |
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