|
Description:
|
"[P]rovides succinct, authoritative definitions of over 5,000 terms in nutrition and food technology."
"The study of food and nutrition covers a wide range of disciplines from agriculture, biology, physics and chemistry, to the technologies of food processing, and the fields of nutrition and clinical medicine. As research on the links between health and the food we eat continues to expand, it is becoming increasingly important for specialists in such areas as food processing and nutrition to be familiar with the often unfamiliar terminology differing disciplines use.
"This classic work meets that need. It provides succinct, authoritative definitions of over 5,000 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 for 287 foods."
|
|
Access:
|
Available only to current students, faculty and staff of The University of Tulsa. |
|
Full Text:
|
Yes |
|
Simultaneous Users: | Unlimited |
|
Provider: | Credo |
Trouble accessing this database from home? Click here for help!
|
