Longman Illustrated Dictionary of Food Science
Subtitle: Food, Its Components, Nutrition, Preparation and Preservation (Longman Illustrated Science Dictionaries)
Publisher: Longman Group United Kingdom
Published: December 1989
Place of publication: Harlow, Essex
Language: eng
Format: Hardcover
Number of pages: 188
ISBN-13: 9780582021624
Subjects: Food & beverage technology; Reference works; Nutrition; Food Science; Diet / Health / Fitness; Dictionaries; Food; Reference
Table of contents: title: How to use the dictionary; title: Chemistry; title: States of matter; title: Cells and respiration; title: Physiology of eating; title: Carbohydrates; title: Lipids; title: Proteins; title: Enzymes; title: Vitamins; title: Food colours; title: Food additives; title: Processing; title: Meat; title: Fruit and vegetables; title: Cereals; title: Dairy products and eggs; title: Food quality; title: Diet and nutrition; title: Food and health; title: Metabolism and energy; title: Micro-organisms; title: Food poisoning and food spoilage; title: Food preservation; title: General words in food science; title: Appendixes.; title: International System of Units (SI); title: Minerals; title: Proteins : recommended daily allowances; title: Vitamins; title: Common food poisoning bacteria; title: Some food additives