IFIS dictionary of food science and technology

IFIS has been producing quality comprehensive information for the worlds foodscience, food technology and nutrition community since its foundation in 1968and, through its production of FSTA Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised 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 Thedictionary is an invaluable resource for all food scientists, food technologists, chemists and nutritionists in universities, research establishments, foodand pharmaceutical companies. Libraries in all establishments where these subjects are studied and taught should ensure that they have copies on their shelves.

• ISBN: 978-1-4051-8740-4
• Editorial: Wiley-Blackwell
• Encuadernacion: Cartoné
• Páginas: 488
• Fecha Publicación: 27/04/2009
• Nº Volúmenes: 1
• Idioma: Inglés