Book review
Pub. by International Food Information Service and Wiley-Blackwell 2009, e109.00

Distilled from the extensive data held and maintained by the international Food Information Service, IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features 8,612 entries including 763 new entries and over 1,500 revised entries. The dictionary also reflects current usage in the scientific literature and includes local names, synonyms and Latin names, as appropriate. The publication is an invaluable resource for all food scientists, food technologists, chemists and nutritionists in universities, research establishments, food and pharmaceutical companies. Libraries in all establishments where these subjects are studied and taught should have copies on their shelves.
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