Encyclopedia of food science and technology

Abstract

Citing the history and growth of the discipline, this encyclopaedia reflects recent changes in scientific and technical data. The principles and applications of food science and technology are discussed and current problems stressed include those associated with food additives and food spoilage. It presents a thorough alphabetical listing of articles dealing with the properties, analysis and processing of foods, including material on grains, beans, nuts, seeds, fruits and vegetables, bakery, dairy, meat, poultry and fish products, and alcoholic beverages.