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A Glossary of Food Science and TechnologyFrom The Chinese University Press
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This work lists comprehensively over 20,000 terms commonly used in food science with their Chinese equivalents. It is a useful and valuable reference, especially when biotechnology, environmental protection, organic and natural food nutrition, etc. have become popular topics of discussion among people.
- Sales Rank: #7663842 in Books
- Published on: 2006-04-04
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x 1.59" w x 6.12" l, .0 pounds
- Binding: Paperback
- 804 pages
About the Author
Chi-fai Chau obtained his doctoral degree in Biology from the Chinese University of Hong Kong, while Hoi-shan Kwan received his doctoral degree in Microbiology from the University of California, Davis, USA. They are teaching at the Food Science Department of National Chung Hsing University, Taiwan and the Biology Department of the Chinese University of Hong Kong respectively. They have had extensive research and teaching experiences in Chinese medicinal plants, health foods, nanotechnology, genetics, biotechnology and food microbiology.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Comprehensive and obscure.
By Kiran Wagle
"A Glossary of Food Science and Technology" is really a two-way dictionary of food science terms, so it has a lot of stuff like "coliform mastitis" and "casein hydrolyzate" as well as things like "greaseproof paper". Needless to say I grabbed a copy for myself.
At a reasonable price, it's one of those things *I* would regret not buying in the future, but my interest in Chinese food is much stronger than most people's. I can't vouch for the overall accuracy, but it's huge and seemingly comprehensive.
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