Catalog

Record Details

Catalogue Search



Glossary for the food industries / W A Gould.

Gould, W. A. (Author).
Image of item

Electronic resources

Subject: Food industry and trade > Terminology.
Genre: Electronic books.

Record details

  • ISBN: 9781845696108
  • ISBN: 1845696107
  • Physical Description: 1 online resource (190 pages)
  • Edition: 2nd rev. ed.
  • Publisher: Cambridge : Woodhead Publishing Ltd, 1995.

Content descriptions

Formatted Contents Note: Included are 26 handy reference tables and charts for the food industry, some of which are: Avoirdupois to metric-- Moisture content fresh fruits and vegetables-- pH values of some canned foods-- Conversion table fractions to decimals-- Standard screen sizes-- Nutritional requirements-- Common foodborne diseases caused by bacteria-- Common foodborne diseases caused by viruses-- Common foodborne diseases caused by protozoa and parasites-- Common foodborne diseases caused by chemicals and metals-- Approximate shelf life of canned fruits and canned vegetables-- All new temperature conversion table-- Dew point and sweating of cans.
Summary: This totally revised and updated work is a definitive list of food abbreviations, terms, terminologies and acronyms compiled and edited by Wilbur A. Gould, Ph. D., who has drawn from his last 50 years of active work in the Food Industries to compile the most comprehensive list of food words published in book form. This totally revised and updated work is a definitive list of food abbreviations, terms, terminologies and acronyms compiled and edited by Wilbur A. Gould, Ph. D., who has drawn from his last 50 years of active work in the Food Industries to compile the most comprehensive list of food words published in book form. This A-Z listing, which is double the size of the previous edition, is a Must reference for all food processors, food technologists, food executives, sales individuals, etc. Also included are 26 handy reference tables and charts for the food industry, some of which are: Avoirdupois to Metric; Moisture content; Fresh fruits and vegetables; pH values of some canned foods; Standards screen sizes; Approximate shelf life of canned fruit and vegetables; Temperature conversions; Common foodborne diseases caused by chemicals and metals; Dew point and sweating of cans, etc.
Biographical or Historical Data: Dr Wilbur Gould is Professor Emeritus of Food Science and Technology, Department of Horticulture, and former Director of the Food Industries Center and The Ohio State University, Executive Director of Mid-America Food Processor Association, as well as a consultant to the food industries.

Additional Resources