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Covering nutrition, dietary requirements, chemistry, preparation andcooking, hygiene, health and safety, commercial food production,labelling, packaging and public health, this dictionary provides clear,informative and up-to-date terms relating to all aspects of foodscience and nutrition. An eseential reference for GCSE and A-level students of foodtechnology, undergraduate students of food science/sports nutrition,students of city and guilds food-related courses, and new recruits tocatering, food safety, public health or nutrition.

288 pages, paperback