Data Sourcebook for Food Scientists and Technologists

by Y.H. Hui (Editor)

Provides domestic and foreign food scientists and technologists access to useful scientific, technical, and legal information otherwise distributed over many documents in the functional and economical chemicals used in processing foods and on raw agricultural products respectively; classification and profiles of pathogens ingested in foods, beverages, and drinking water; the application of biotechnology in food processing and related areas; product categories fruits and vegetables, meat and poultry, bakery products, and alcoholic beverages; US government's recommended nomenclature for food fishes; safety of workers in food processing plants; sanitation in food processing; and laws and regulations governing the safety and economic attributes of domestic and imported food products. Annotation copyright Book News, Inc. Portland, Or.

976 pages, Hardcover

First published October 1, 1991

About the author

Yiu H. Hui