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Glossary for the food industries için kapak resmi
Başlık:
Glossary for the food industries
Yazar:
Gould, Wilbur A., 1920- author
ISBN:
9780930027162
Fiziksel Tanımlama:
ix, 118 pages ; 22 cm.
Genel Not:
includes index.
İçerik:
Contents Abbreviations/Acronyms 1 Terms & Terminologies A to Z 9 Table 1 - Boiling Point of Water at Various Altitudes 93 Table 2 - Avoirdupois to Metric 94 Table 3 - Liquid Measure 95 Table 4 - Fractions to Decimals 96 Table 5 - lnches to Millimeters 97 Table 6 - English to Metric Equivalents 98 Table 7 - Moisture Content Fresh Fruits & Vegetables 99 Table 8 - Nutritional Requirements 100 Table 9 - Per Capita Consumption, Selected Foods Average During Past 20 Years 101 Table 10 - pH Values of Some Canned Foods 102 Table 11 - Syrup Values Before and After Canning Some Fruits 104 Table 12 - Specifıc Heat of Some Foods 105 Table 13 - Approximate Shelf Life of Canned Fruits 106 Table 14 - Approximate Shelf Life of Canned ~~~ lITT Table 15 - Approximate Storage Life of Frozen Foods 108 Table 16 - Standard Screen Sizes 109 Table 17 - Squares, Square Roots, and Reciprocals 110 Table 18 - Temperature Conversions 111 Table 19 - Prefıxes Applied to ali Standard lnternational Units 112 Table 20 - Weights and Measures 113 References 114 Your Additions To The Glossary 115
Özet:
This totally revised and updated work is a definitive list of food abbreviations, terms, terminologies and acronyms compiled and edited by Wilbur A. Gould, Ph. D., who has drawn from his last 50 years of active work in the Food Industries to compile the most comprehensive list of food words published in book form.
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Yer Numarası
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Referans Kitaplar EKOBKN0006292 REF 664.003 GOU 1990
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