Benders' dictionary of nutrition and food technology
By: David A. Bender and Arnold E. Bender
Contributors: Bender, Arnold E. (Arnold Eric); Knovel (Firm)
Edition: 7th ed.
Publisher: CRC Press; Woodhead Publishing
Published: 1999
Place of publication: Boca Raton, Fla; Cambridge, England
Language: eng
Number of pages: 463
Subjects: Nutrition; Dictionaries; Food
Other titles: Dictionary of nutrition and food technology
Description: A reference book for nutrition, dietetics, food sciences, and food technology. The seventh edition provides definitions for over 5000 terms in nutrition and food technology. Definitions range from abalone and abscisic acid to zymogens and zymotachygraph. In addition, there is nutrient composition data for 287 foods.
Notes: Electronic reproduction. Norwich, N.Y. : Knovel, 2001. System requirements: Adobe Acrobat Reader. Available via the World Wide Web. Access restricted to users at licensed institutions.

Rev. ed. of: Bender, Arnold E. (Arnold Eric) Dictionary of nutrition and food technology.