Dictionary of Cereal Processing and Cereal Chemistry in In English, German, French, Latin and Russian

Hardbound  532 pages, 6932 terms  ISBN 0444420495      £140.00

This dictionary presents special terms from the technical and scientific literature in the area of cereal processing and cereal chemistry. The following fields are covered: cereal storage and drying; milling; compound feeds production; baking and confectionery; production of cereal-based food, and cereal chemistry. Symbols have been used to indicate whether a term is out of date, little used, or often used in a sense which is not recommended. In compiling this dictionary, the authors - J.Bartsch, S. Schröder and J. Buré - were assisted by the working group `Information and Documentation' of the International Association for Cereal Chemistry (I.C.C.) as well as the All-Union Research Institutes for the Baking Industry and for the Confectionery Industry in Moscow.