Provides succinct, authoritative definitions of over 5000 terms in nutrition and food technology. Covers a wide range of disciplines from agriculture and horticulture, through the chemistry, physics and technology of food process- ing and manufacture.
| Preface |
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vi | |
| A note on food composition |
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vii | |
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viii | |
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1 | (440) |
| Appendix: |
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441 | |
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Table 1 Units of physical quantities and multiples and submultiples of units |
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443 | |
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Table 2 Labelling reference values for foods |
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444 | |
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Table 3 US recommended daily amounts of nutrients, 1989, updated 1997,1998 |
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446 | |
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Table 4 UK reference nutrient intakes, 1991 |
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450 | |
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Table 5 EU population reference intakes of nutrients |
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451 | |
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Table 6 Permitted food additives in the European Union |
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452 | |
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Table 7 Nomenclature of fatty acids |
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463 | |
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