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Vocabulaire des additifs alimentaires

Alix RenaudCanada. Translation Bureau. Terminology and Linguistic Services Directorate

出版	Secrétariat d'Etat du Canada, 1990
主題	Technology & Engineering / Food Science / Chemistry & Biotechnology
ISBN	06605566859780660556680
URL	http://books.google.com.hk/books?id=i8p-tOlWh6EC&hl=&source=gbs_api

註釋

This vocabulary comprises 730 concepts (nearly 3000 entries) which correspond to the most commonly used terms in the field of food chemistry. It is intended as a guide for specialists concerned with the precise use of terms. Terms are presented in alphabetical order with their second language equivalents and notes on usage.