Food science sourcebook
By: Herbert W. Ockerman..
Contributors: Ockerman, H. W. 1932-
Edition: 2nd ed.
Publisher: Van Nostrand Reinhold
Published: 1991
Place of publication: New York
Language: eng
Subjects: Food -- Dictionaries.; Food -- Composition -- Tables.
Notes: Rev. ed. of, Source book for food scientists. c1978.

"An AVI book."
Table of contents: value: Contents: Part 1 Termsand descriptions. - Part 2 Food composition, properties, and general data.