营养与食品工艺词典Benders Dictionary of Nutrition and Food Technology(7th,1999).pdfVIP

Benders’ Dictionary of Nutrition and Food Technology Selected titles from Woodhead’s food science, technology and nutrition list: Food technology Fellows, Food processing technology: principles and practice ISBN: 1 85573 271 8 ‘. . . interesting, logical and concise. A good introduction for students and professionals.’ Food Manufacture Tamime and Robinson, Yoghurt: science and technology Second edition ISBN: 1 85573 399 4 Widely accepted as the standard work in the industry, the second edition has been completely rewritten and greatly expanded, incorporating major new developments such as ‘bio-yoghurts’. Greensmith, Practical dehydration Second edition ISBN: 1 85573 394 3 ‘This book is primarily addressed to the food industry profes- sional. The text is written with great care and provides a large amount of valuable, practical information.’ Lebensmittel Wis- senschaft und Technologie Food quality Singhal, Kulkarni and Rege, Handbook of indices of food quality and authenticity ISBN: 1 85573 299 8 ‘. . . this book will be an essential reference work for industry and an indispensable guide for technologists, analysts, microbiologists and food chemists.’ Food Science and Technology Kress-Rogers (ed.), Instrumentation and sensors for the food industry ISBN: 1 85573 363 3 ‘. . . the most comprehensive workbook for practitioners ever written.’ Food Science and Technology Details of these books and a complete list of Woodhead’s food science, technology and nutrition titles can be obtained by: visiting our web site at contacting Customer Services (e-mail: sales@woodhead- ; fax: +44 (0)1223 893694; tel.: +44 (0)1223 891358; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England) Benders’ Dictionary of Nutrition and Food Technology Seventh Edition David A Bender BSc, PhD, RNutr Senior Lecturer Department of Biochemistry and Molecular Biology University College London