Food Science Source Book - Hardcover

This revised, updated, and expanded edition (the first edition, titled Source book for food scientists , was published in 1978) of accumulated current data and relevant facts in the field of food science and technology includes most of the information in the first edition plus 12 additional years of collected data. Part 1 consists of dictionary terms and descriptions wherein the definition usually contains detailed information on the subject and, where feasible, some data concerning its use or properties. Most of these entries also include a reference to part 2, which is composed of alphabetical sections containing food composition, properties, and general data designed as the basis of a broader search for further information relevant to the dictionary term given in part 1. Annotation copyright Book News, Inc. Portland, Or.