English-Chinese Food Additive Vocabulary

Author: Li Yibing
Publisher:
Publish Date: 2001-07-01
Features: This book includes approximately 40,000 entries. It mainly covers the names of food additives and related raw and auxiliary materials, processing technologies and equipment, product applications, as well as related terms in chemistry, chemical engineering, nutrition, hygiene, food biochemistry, food microbiology, and food toxicology. Most of the entries are commonly used terms, while a few are newly developed names of food additives in recent years. This glossary serves as a reference tool for professionals in the food and food additive industries, and is suitable for use by relevant factories and enterprises, research institutions, production management personnel, food hygiene and quality supervision staff, as well as faculty and students of related academic institutions.