Dictionary of Food Science and Technology (2nd Edition) |
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Edited by: International Food Information Service © 2009
International Food Information Service (IFIS Publishing)
Description: The dictionary is an invaluable resource for all food scientists, food technologists, chemists and nutritionists in universities, research establishments, food and pharmaceutical companies.
Front Matter
Text
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Preface and Guide to Dictionary Usage
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Table of Contents
AAS to Azoxystrobin
Babaco to Byssochlamys
C to Cytotoxins
2,4-D to Dyes
Earthworms to Eye Disorders
Faba Beans to Fynbo Cheese
Galactanases to Gyros
H2 to Hyssop
IAA to Izvara
Jaboticaba to Jute Seeds
Kachkaval Cheese to Kylar
Laban to Lysozymes
Mabinlin to Myrtle
N2 to Nyufu
O2 to Ozone
Pachysolen to Pyruvic Acid
QTL to Quorum Sensing
Rabadi to Rye Malt
Sablefish to Syrups
2,4,5-T to Tzatziki
UASB Bioreactors to UV Spectroscopy
Vaccenic Acid to Vomitoxin
Wafers to Wuerstel
Xanthan to D-Xylulose
Yacon to Yuzu
Zabadi to Zymomonas
Appendices
