Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross–referenced. Now in a fully revised and updated second edition, this landmark publication features:
- Over 8500 entries
- Reflects current usage in the scientific literature
- Includes local names, synonyms and Latin names, as appropriate
- Extensive cross–referencing
- Scientific editing from the team at IFIS
This dictionary is an invaluable resource for all food scientists, food technologists, chemists and nutritionists in universities, research establishments, food and pharmaceutical companies. Libraries in all establishments where these subjects are studied and taught should ensure that they have copies on their shelves.
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