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Dictionary of Food Ingredients 4th Edition 7z
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Dictionary of Food Ingredients 4th Edition.7z (Size: 8.76 MB) (Files: 1)
Dictionary of Food Ingredients 4th Edition.7z
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Title: Dictionary of Food Ingredients (4th Edition) Publisher: Springer - Verlag Copyright/Pub. Date: 2001 ISBN: 978-0-8342-1952-6 No. Pages: 234 Author(s)/Editor(s): By: Igoe, Robert S.; Hui, Y. H. Knovel Release Date: Jan 7, 2005 Description: This dictionary is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. It will be of value to food scientists, ingredient suppliers, dietitians, extension specialists and students. Defines and describes some 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Definitions cover functionality, chemical properties, and applications. New to this edition is a section which groups ingredients by function and describes characteristics and applications of each group. _____________________________________________________________________________________ Sections • Front Matter • Preface • Table of Contents Part I. Ingredients Dictionary Part II. Ingredient Categories Part III. Additives/Substances for Use in Foods: Listed under Title 21 of the Code of Federal Regulations • Part IV. Food Additives E Numbers in the European Union • Part V. Bibliography-------------------------------------Torrent downloaded from http://thepiratebay.org
