Dictionary of nutrition and food technology.

By:

Bender, Arnold E. (Arnold Eric)

Material type: Text

TextPublication details: London : Newnes-Butterworth, [c1975]Edition: 4th edDescription: 250 pISBN:

0408001437
9780408001434 :

Subject(s):

DDC classification:

641.103

Summary: Over 3600 definitions intended "to assist the specialist from one field to understand the technical terms used by the variety of specialists in the food fields." Entries range from short to lengthy. Many cross references. List of sources; miscellaneous tables. 1st ed., 1960; 3d ed., 1968.

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Title notes ( 2 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
General Lending	Carlow Campus Library Store - Ask Library Staff	641.103 (Browse shelf(Opens below))	1	Available		12010

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Previous	641.1 The science of food : an introduction to food science, nutrition, and microbiology /	641.1 The science of food : an introduction to food science, nutrition, and microbiology /	641.1 Composition of foods; raw, processed, prepared,	641.103 Dictionary of nutrition and food technology.	641.12 Food proteins : proceedings of the Kellogg Foundation International Symposium on Food Proteins held at University College, Cork, Republic of Ireland between 21-24 September, 1981 /	641.12 Enzymic hydrolysis of food proteins /	641.12 Symposium on Foods: proteins and their reactions. Editor: H. W. Schultz; associate editor: A. F. Anglemier.	Next

Over 3600 definitions intended "to assist the specialist from one field to understand the technical terms used by the variety of specialists in the food fields." Entries range from short to lengthy. Many cross references. List of sources; miscellaneous tables. 1st ed., 1960; 3d ed., 1968.

6.31

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