In its thoroughly revised 4th edition, the "Food Lexicon" encompasses current fundamental knowledge about food, its ingredients, and its nutritional effects. Over 16,000 entries, approximately 90,000 cross-references, and around 8,000 formulas, tables, and illustrations make this work the definitive reference book for the food industry. Whether working in biochemistry, testing laboratories, food laboratories, or the food supply industry, whether as a physician, nutritionist, dietician, veterinarian, or in higher education, all will find this recognized classic invaluable resource.