000			01491 a2200169 4500
020			_a0408001437
082			_a641.003 _bBED
100			_aBender, Arnold E. _9244565
245	0	0	_aDictionary of nutrition and food technology _cArnold E. Bender
260			_a[S.l.] : _bNewnes-Butterworth, _c1975.
300			_a250p.
500			_aHB
520			_aThe 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.
546			_aEng
650			_aFood-Dictionaries _948688
942			_cREF
999			_c41191 _d41191