Benders’ Dictionary of Nutrition and Food Technology

D A Bender, A. E. Bender (Autoren)

Buch | Hardcover

480 Seiten

1999 | 7th edition
Woodhead Publishing Ltd (Verlag)
978-1-85573-475-3 (ISBN)

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This classic dictionary remains an essential reference book for all those who need to know about nutrition, dietetics, food sciences and food technology. The seventh edition provides succinct, authoritative definitions of over 5000 terms in nutrition and food technology (an increase of 25% from the previous edition). Definitions range from abalone and abscisic acid to zymogens and zymotachygraph. In addition, there is nutrient composition data for 287 foods.

David Bender is Senior Lecturer in the Department of Biochemistry of University College London. The late Arnold Bender was Emeritus Professor of Nutrition in the University of London.

Erscheint lt. Verlag	16.11.1999
Reihe/Serie	Woodhead Publishing Series in Food Science, Technology and Nutrition
Verlagsort	Cambridge
Sprache	englisch
Themenwelt	Schulbuch / Wörterbuch ► Lexikon / Chroniken
	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
	Technik ► Lebensmitteltechnologie
ISBN-10	1-85573-475-3 / 1855734753
ISBN-13	978-1-85573-475-3 / 9781855734753
Zustand	Neuware