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Dictionary of food ingredients / by Robert S. Igoe and Y. H. Hui.

By: Contributor(s): Material type: Computer fileComputer filePublication details: New York : Chapman & Hall, c1996.Edition: 3rd ed, on diskDescription: 1 computer disk : 3 1/2 in. + 1 insert (folded)ISBN:
  • 0412088711
Subject(s): LOC classification:
  • TX551
Summary: Contains definitions for over 1,000 commonly used food additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The definitions are cross-referenced so user can jump between related ingredients, types of ingredients, and additives.
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Holdings
Item type Current library Call number Status Date due Barcode
Book Book The National Library of Chemical Sciences, HEJ Research Institute of Chemistry (HEJ) Library TX551 .I26_1997 (Browse shelf(Opens below)) Available 2362

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Contains definitions for over 1,000 commonly used food additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The definitions are cross-referenced so user can jump between related ingredients, types of ingredients, and additives.

IBM-compatible PC with an 80386 or better processor; Microsoft Windows 3.1, Windows for Workgroups, Windows NT, or Windows 95; VGA monitor; compatible printer; mouse.