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| Author | : Arnold Eric Bender |
| Publisher | : |
| Total Pages | : 250 |
| Release | : 1975 |
| Genre | : |
| ISBN | : |
| Author | : Dr. Arnold Eric Bender |
| Publisher | : |
| Total Pages | : 221 |
| Release | : 1965 |
| Genre | : Nutrition |
| ISBN | : |
| Author | : David A. Bender |
| Publisher | : McGraw Hill Professional |
| Total Pages | : 488 |
| Release | : 1999 |
| Genre | : Cooking |
| ISBN | : 9781855734753 |
A reference book for nutrition, dietetics, food sciences, and food technology. The seventh edition provides definitions for over 5000 terms in nutrition and food technology. Definitions range from abalone and abscisic acid to zymogens and zymotachygraph. In addition, there is nutrient composition data for 287 foods.
| Author | : David A. Bender |
| Publisher | : |
| Total Pages | : 539 |
| Release | : 2006 |
| Genre | : Food |
| ISBN | : 9781601190345 |
| Author | : David A. Bender |
| Publisher | : Oxford University Press |
| Total Pages | : 992 |
| Release | : 2014-01-23 |
| Genre | : Social Science |
| ISBN | : 0192518429 |
This leading dictionary contains over 8,000 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions clearly explain even the most technical of nutritional terms. From absinthe to zymogens, it covers types of food (including everyday foods and little-known foods, e.g. payusnaya), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics. An essential online A-Z for nutritionists, food manufacturers, caterers, health-care students, food science/technology students, and anyone who has an interest in, or enjoys, food and wants to find out more about what they eat.
| Author | : Arnold E. Bender |
| Publisher | : Elsevier |
| Total Pages | : 256 |
| Release | : 2013-10-22 |
| Genre | : Health & Fitness |
| ISBN | : 1483100057 |
Dictionary of Nutrition and Food Technology, Fourth Edition provides definitions of terms, abbreviations, and trade names related to nutrition and food technology. The coverage of the book includes words from various scientific disciplines, such as chemistry, biochemistry, microbiology, and engineering. The text will be of great use to specialists from different fields who seek to understand the technical terms used in the food fields.
| Author | : Arnold Eric Bender |
| Publisher | : |
| Total Pages | : 244 |
| Release | : 1968 |
| Genre | : Cooking |
| ISBN | : |
Dictionary of terms used in connection with nutrition and technical aspects of the food industry.
| Author | : Arnold Eric Bender |
| Publisher | : CRC Press |
| Total Pages | : 352 |
| Release | : 1998-02-10 |
| Genre | : Medical |
| ISBN | : 9780408037532 |
Dictionary of terms used in food literature, including new and obsolete terms, and technical terms from other disciplines that relate to nutrition and food technology. Strong in food chemistry and preservatives.
| Author | : |
| Publisher | : |
| Total Pages | : 513 |
| Release | : 1980 |
| Genre | : Food |
| ISBN | : |
| Author | : Arnold Eric BENDER |
| Publisher | : |
| Total Pages | : 221 |
| Release | : 1965 |
| Genre | : |
| ISBN | : |
