Glossary for the Food Industries

This 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 and sales individuals.

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.