aWhen comparing this dictionary, there is very little competition at allab a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.a aFood a Beverage Reporter, Nov/Dec 2009 aI would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.a aInternational Journal of Dairy Technology, November 2009 aA must-own.a aFood Industry News, August 2009 IFIS has been producing quality comprehensive information for the worldas food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA a Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8, 612 entries including 763 new entries and over 1, 500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFISIce cream Frozen dairy product with creamy, smooth and crystalline consistency. ... waffle- textured wafers that are usually triangular or rectangular and served as an accompaniment to ice cream or used to make an ice cream sandwich.
|Title||:||IFIS Dictionary of Food Science and Technology|
|Author||:||International Food Information Service|
|Publisher||:||John Wiley & Sons - 2009-05-26|