This classic dictionary remains an essential reference book for all those who need to know about nutrition, dietetics, food sciences and food technology. provides succinct, authoritative definitions of 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. ‘This valuable book continues to fulfil the purpose of explaining to specialists in other fields the technical terms in nutrition and food processin.
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