Elsevier's Dictionary of Nutrition and Food Processing
| Author | : Henry Philippsborn |
| Publisher | : Elsevier Science |
| Total Pages | : 604 |
| Release | : 2002-08-09 |
| ISBN-10 | : CORNELL:31924089427961 |
| ISBN-13 | : |
| Rating | : 4/5 (61 Downloads) |
Book excerpt: The dictionary contains terms covering the following fields and subfields: Agriculture: Farming: Agricultural Produce; Biological Agriculture; Botany; Horticulture: fruits, vegetables, viticulture; Climatology; Soil; Soil Treatment; Livestock: Cattle Breeding; Poultry Farming; Fish; Game; Apiculture. Products and Production Terminology: Prime Material: Natural Prime Material; Industrial Prime Material; Chemical Starting Material; Industrialized Products: Food Processing Technology; Auxiliary Products: additives, ingredients, antioxidants, preservatives; Aromas: flavour notes, flavour chemicals; Foodstuff Colorants; Vitamins in Nutrition; Water Supply: drinking water, mineral water; Baby Nutrition; Bakery; Beverages; Butchery; Confectionary; Dairy Products; Gastronomy; Spices. Biochemistry: Nutritional Science; Food Biochemistry; Microbiology; Enology; Fermentation. Medical Terms:Anatomy; Regimens; Diets; Nutritional Diseases; Veterinary Science.
