Dictionary of food ingredients (3rd ed' 96) bound (3rd Ed., 3rd ed. 1999)


Language: Anglais
Cover of the book Dictionary of food ingredients (3rd ed' 96) bound

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202 p. · 15.2x22.9 cm · Paperback
This concise, easy-to-use dictionary provides definitions of more than 1,000 commonly used food additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The entries, written in a clear and straightforward manner, present concise information on functionality, chemical properties, and applications. The revised and expanded Third Edition features 150 new entries. The dictionary also includes an up-to-date listing of food ingredients according to the U.S. Code of Federal Regulations and an updated and expanded bibliography. The Dictionary of Food Ingredients is an unparalleled source of ready, accessible information on food ingredients for the food scientist, food processor, dietitian extension specialist, and student.
I: Ingredients.- II: Substances for use in foods: Listing under Title 21 of the Code of Federal Regulations.