Elsevier's Dictionary of Food Science and Technology
Elsevier's Dictionary of Food Science and Technology

Author: I.D. Morton

Publisher: Elsevier Science Limited

Published: 1997-01-31

Total Pages:

ISBN-13: 9780444827142

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CD-ROM version. Food Science and Technology is an applied science dealing with the production, processing, preservation and preparation of food on both the technological and domestic scale. This dictionary covers all aspects of the field. The compilers of this dictionary have not only listed terms in use in the food industry, including food additives and safety, but have also provided coverage of terms used in nutrition, food preparation and cookery.

Dictionary of Nutrition and Food Technology
Dictionary of Nutrition and Food Technology

Author: Arnold E. Bender

Publisher: Elsevier

Published: 2013-10-22

Total Pages: 256

ISBN-13: 1483100057

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Dictionary of Nutrition and Food Technology, Fourth Edition provides definitions of terms, abbreviations, and trade names related to nutrition and food technology. The coverage of the book includes words from various scientific disciplines, such as chemistry, biochemistry, microbiology, and engineering. The text will be of great use to specialists from different fields who seek to understand the technical terms used in the food fields.

Dictionary of Foods and Food Processes
Dictionary of Foods and Food Processes

Author: Leslie Rayner

Publisher:

Published: 1990

Total Pages: 312

ISBN-13:

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Abstract: Listing over 4200 terms used within the food industry in English, German, French, Spanish, and Italian, the book is designed as a reference for those who need to find an equivalent term or word of another language for a particular food or process . Each term includes the foreign equivalents. Varieties of certain foods are included plus cheeses, wines, and types of meat cuts and preparations.

Resource Guide for Food Writers
Resource Guide for Food Writers

Author: Gary Allen

Publisher: Routledge

Published: 2017-06-29

Total Pages: 320

ISBN-13: 1136763007

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The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the food­service professional to the ambitious home gourmet.

Using the Agricultural, Environmental, and Food Literature
Using the Agricultural, Environmental, and Food Literature

Author: Barbara S. Hutchinson

Publisher: CRC Press

Published: 2002-07-17

Total Pages: 488

ISBN-13: 0824743768

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This text discusses a wide range of print and electronic media to locate hard-to-find documents, navigate poorly indexed subjects and investigate specific research topics and subcategories. It includes a chapter on grey and extension literature covering technical reports and international issues.

Dictionary of Nutrition and Food Technology
Dictionary of Nutrition and Food Technology

Author: Arnold Eric Bender

Publisher: CRC Press

Published: 1998-02-10

Total Pages: 352

ISBN-13: 9780408037532

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Dictionary of terms used in food literature, including new and obsolete terms, and technical terms from other disciplines that relate to nutrition and food technology. Strong in food chemistry and preservatives.