A Glossary of Food Science and Technology

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More About This Textbook

Overview

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.

The Chinese University Press

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Product Details

  • ISBN-13: 9789629962364
  • Publisher: Chinese University Press, The
  • Publication date: 9/28/2005
  • Edition description: BILINGUAL
  • Pages: 768
  • Product dimensions: 6.00 (w) x 9.10 (h) x 1.80 (d)

Meet the Author

Chau Chi-fai is an assistant professor at the department of Food Science, National Chung Hsing University, Taiwan.

Kwan Hoi-shan is professor of biology, The Chinese University of Hong Kong, and also director of the university's Research Laboratory of Food Science.

The Chinese University Press

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