Dictionary of Food and Ingredients (Dictionary of Food Ingredients)
Editorial Reviews
Book Description
This concise, easy-to-use dictionary provides definitions of more than 1,000 commonly used food additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The entries, written in a clear and straightforward manner, present concise information on functionality, chemical properties, and applications. The revised and expanded Third Edition features 150 new entries. The dictionary also includes an up-to-date listing of food ingredients according to the U.S. Code of Federal Regulations and an updated and expanded bibliography. The Dictionary of Food Ingredients is an unparalleled source of ready, accessible information on food ingredients for the food scientist, food processor, dietitian extension specialist, and student.
Book Info
Concise, easy-to-use dictionary provides definitions of more than 1000 commonly used food additives, including natural ingredients, FDAapproved artificial ingredients, and compounds used in food processing. DLC: Food - Composition Dictionaries.
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Dictionary of Food and Ingredients, Third Edition,Robert S. Igoe,Springer,0412072815,Chemistry - General,Composition,Cooking,Cooking / Wine,Dictionaries,Food,Food Engineering,Food Science,Reference,Specific Ingredients - Herbs, Spices, Condiments,Food & beverage technology,Technology / Food Industry & Science
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