Dictionary of food ingredients / by Robert S. Igoe and Y. H. Hui.
Material type:
Computer filePublication details: New York : Chapman & Hall, c1996.Edition: 3rd ed, on diskDescription: 1 computer disk : 3 1/2 in. + 1 insert (folded)ISBN: - 0412088711
- TX551
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The National Library of Chemical Sciences, HEJ Research Institute of Chemistry (HEJ) Library | TX551 .I26_1997 (Browse shelf(Opens below)) | Available | 2362 |
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| TX541 .F64 1984 Food analysis volume 1.physical characterization | TX541 .F64 1984 Food analysis volume 2.Physicochemical techniques | TX545 .B3513_1987 Food chemistry / | TX551 .I26_1997 Dictionary of food ingredients / | TX609 .V6 _1999 Drying and dehydration of foods. | Z52.5.M52.F57 _1988 Microsoft Word for the Macintosh : the complete reference / | Z5354.M42 M43_1988 Medicinal plants : bibliography of CSIR contributions, 1950-1987. |
Title from container.
Contains definitions for over 1,000 commonly used food additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The definitions are cross-referenced so user can jump between related ingredients, types of ingredients, and additives.
IBM-compatible PC with an 80386 or better processor; Microsoft Windows 3.1, Windows for Workgroups, Windows NT, or Windows 95; VGA monitor; compatible printer; mouse.