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The Supplement To A Dictionary Of Dairying Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of The Supplement To A Dictionary Of Dairying book. This book definitely worth reading, it is an incredibly well-written.
Author : William Lewis RHAM
Publisher : Unknown
Page : 614 pages
File Size : 53,6 Mb
Release : 1845
Category : Electronic
ISBN : BL:A0019877502
Author : International Dairy Federation
Publisher : Elsevier Science Limited
Page : 376 pages
File Size : 44,7 Mb
Release : 1996
Category : Nature
ISBN : 0444896449
Hardbound. The dairy industry continues to develop at a disconcertingly rapid pace. For the people working in this field, keeping abreast of the techniques used within the industry and adopted from outside, has become a permanent feature of life. This revised edition of the Dictionary of Dairy Terminology gives the equivalents in English, French, German and Spanish for up-to-date terms, currently used in the dairy industry worldwide. The dictionary includes explanations of important key terms prepared by world-recognized specialists. It is an invaluable tool for those in international trade, in legislation, and for professional translators and interpreters.
Author : J. Richard Blanchard,Lois Farrell
Publisher : Univ of California Press
Page : 748 pages
File Size : 40,5 Mb
Release : 2023-07-28
Category : Science
ISBN : 9780520328730
This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1981.
Author : Samuel Fallows
Publisher : Unknown
Page : 550 pages
File Size : 45,5 Mb
Release : 1886
Category : English language
ISBN : HARVARD:HX6HE2
Author : Anonim
Publisher : Unknown
Page : 564 pages
File Size : 55,6 Mb
Release : 1975
Category : Dairying
ISBN : CORNELL:31924053901561
Author : Anonim
Publisher : Unknown
Page : 68 pages
File Size : 52,9 Mb
Release : 1986-07
Category : Dairy products
ISBN : CHI:33809604
Author : Anonim
Publisher : Unknown
Page : 502 pages
File Size : 40,9 Mb
Release : 1971
Category : Dairying
ISBN : CORNELL:31924055302503
Author : International Dairy Federation,International Dairy Federation Staff
Publisher : Elsevier Science Limited
Page : 128 pages
File Size : 51,7 Mb
Release : 1997-01-31
Category : Computers
ISBN : 0444827080
CD-ROM version. The dairy industry continues to develop at a disconcertingly rapid pace. For the people working in this field, keeping abreast of the techniques used within the industry and adopted from outside, has become a permanent feature of life. This revised edition of the Dictionary of Dairy Terminology gives the equivalents in English, French, German and Spanish for up-to-date terms, currently used in the dairy industry worldwide. The dictionary includes explanations of important key terms prepared by world-recognized specialists. It is an invaluable tool for those in international trade, in legislation, and for professional translators and interpreters.
Author : Erich Lück
Publisher : Unknown
Page : 158 pages
File Size : 43,8 Mb
Release : 1985
Category : Cookery
ISBN : CORNELL:31924003281981
Author : Anonim
Publisher : Unknown
Page : 896 pages
File Size : 40,9 Mb
Release : 1823
Category : Encyclopedias and dictionaries
ISBN : UOM:39015035885295
Author : Robert S. Igoe
Publisher : Springer Science & Business Media
Page : 203 pages
File Size : 55,5 Mb
Release : 2013-03-09
Category : Technology & Engineering
ISBN : 9781461568384
The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.
Author : Y. Hui
Publisher : Springer Science & Business Media
Page : 203 pages
File Size : 46,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461523710
The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.
Author : National Institute for Research in Dairying (Great Britain)
Publisher : Unknown
Page : 992 pages
File Size : 43,8 Mb
Release : 1966
Category : Dairying
ISBN : WISC:89044299717
Author : Anonim
Publisher : Unknown
Page : 1404 pages
File Size : 42,5 Mb
Release : 1966
Category : Food
ISBN : UOM:39015010646142
Includes sections: "Recent patents"; Industrial news, May 1934- ; "Book Reviews", Dec 1937- .
Author : Ramsay Cook,Jean Hamelin
Publisher : Springer Science & Business Media
Page : 1330 pages
File Size : 54,8 Mb
Release : 1966
Category : Biography & Autobiography
ISBN : 0802039987
Internet version contains all the information in the 14 volume print and CD-ROM versions; fully searchable by keyword or by browsing the name index.
