Dictionary of Food Ingredients
Dictionary of Food Ingredients is a concise, easy-to-use resource covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical propert...
Kaydedildi:
| Yazar: | |
|---|---|
| Materyal Türü: | Livre numérique |
| Dil: | Anglais |
| Baskı/Yayın Bilgisi: |
Boston, MA :
Springer US
[20..].
Cham : Springer Nature |
| Edisyon: | 5th ed. 2011. |
| Online Erişim: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Not: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Dictionary of food ingredients, Robert S. Igoe, 5th edition, New York, Springer, 2011, 1 vol. (VIII-255 p.), 978-1-4419-9712-8 • Dictionary of Food Ingredients, Texte imprimé, 9781441997142 |
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| 100 | 1 | |a Igoe, Robert S., |d 19..- | |
| 245 | 1 | 0 | |a Dictionary of Food Ingredients |c by Robert S. Igoe. |
| 250 | |a 5th ed. 2011. | ||
| 260 | |a Boston, MA : |b Springer US. | ||
| 260 | |a Cham : |b Springer Nature, |c [20..]. | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 505 | 1 | |a Preface Part I. Ingredients Dictionary Part II. Ingredient Categories Part III. Food Definitions and Formulations Part IV. Additives/Substances for Use in Foods: Listed under Title 21 of the Code of Federal Regulations Part V. Food Additives E Numbers in the European Union Bibliography. | |
| 506 | |a Accès en ligne pour les établissements français bénéficiaires des licences nationales | ||
| 506 | |a Accès soumis à abonnement pour tout autre établissement | ||
| 506 | |a Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 | ||
| 520 | |a Dictionary of Food Ingredients is a concise, easy-to-use resource covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross-referencing allows readers to follow related and similar ingredients. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information. This revised and updated fifth edition features a new section, Food Definitions and Formulations, and a thoroughly expanded list of food ingredients approved for use in the European Union, with E numbers. In addition, the fifth edition provides new information on existing and more recently approved ingredients. The Dictionary is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. This resource will be of value to food scientists, ingredient suppliers, dietitians, extension specialists, food customer service personnel, and students. | ||
| 776 | 0 | |0 185761461 |t Dictionary of food ingredients |f Robert S. Igoe |e 5th edition |c New York |n Springer |d 2011 |p 1 vol. (VIII-255 p.) |z 978-1-4419-9712-8 | |
| 776 | 0 | |t Dictionary of Food Ingredients |b Texte imprimé |z 9781441997142 | |
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| 856 | 4 | |u https://revue-sommaire.istex.fr/ark:/67375/8Q1-RT654D2M-M |z Accès sur la plateforme Istex | |
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