La cuisson-extrusion ; vocabulaire français-anglais-allemand
QUAE (janvier 1996)
Abundantly illustrated with diagrams, this vocabulary defines with precision and conciseness the physical parameters and technical terms used in extrusion cooking. It is aimed at scientists and professionals involved in building and using extruders and in making extruded products for human and animal food. It will also be of great use to students and is an ideal reference tool for translators and interpreters. This trilingual vocabulary includes a French-Italian index, making it accessible via a fourth European language.