食品科學詞彙

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Chinese University Press, May 30, 2005 - Cooking - 783 pages
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This work lists comprehensively over 20,000 terms commonly used in food science with their Chinese equivalents. It is a useful and valuable reference, especially when biotechnology, environmental protection, organic and natural food nutrition, etc. have become popular topics of discussion among people.

 

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About the author (2005)

Chau Chi-fai is an assistant professor at the department of Food Science, National Chung Hsing University, Taiwan.

Kwan Hoi-shan is professor of biology, The Chinese University of Hong Kong, and also director of the university's Research Laboratory of Food Science.

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