Elsevier's Dictionary of Food Science and Technology

Food Science and Technology is an applied science dealing with the production, processing, preservation and preparation of food on both the technological and domestic scale. This dictionary covers all aspects of the field. The compilers of this dictionary have not only listed terms in use in the food industry, including food additives and safety, but have also provided coverage of terms used in nutrition, food preparation and cookery.Morton is the author of 'Elsevier's Dictionary of Food Science and Technology', published 1997 under ISBN 9780444827142 and ISBN 0444827145.