Bender's Dictionary of Nutrition and Food Technology
Auteur : David A. Bender, Arnold Eric Bender
Date de publication : 1999
Éditeur : CRC Press
Nombre de pages : 463
Résumé du livre
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.