Belderok bob (29 resultados)
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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Serie: Contributions to Phenomenology, Libro 17 de 119. Libro 17 de 119 - Contributions to Phenomenology
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Editorial: Springer, 2010
Serie: Contributions to Phenomenology, Libro 17 de 119. Libro 17 de 119 - Contributions to Phenomenology
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Taschenbuch. Condición: Neu. Bread-making quality of wheat | A century of breeding in Europe | Bob Belderok (u. a.) | Taschenbuch | xviii | Englisch | 2010 | Springer | EAN 9789048154937 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbi…eter: preigu.
Idioma: Inglés
Editorial: Springer, 2010
Serie: Contributions to Phenomenology, Libro 17 de 119. Libro 17 de 119 - Contributions to Phenomenology
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Serie: Contributions to Phenomenology, Libro 17 de 119. Libro 17 de 119 - Contributions to Phenomenology
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Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - Wheat has a long history of serving as an important food crop to mankind. Especially in the Northern Hemisphere, it has been appreciated as a major source of energy through its carbohydrates, and in more recent times for its supply of valuable prot…eins. This combination of carbohydrates and proteins gives wheat its unique properties for making breads of different kinds of tastes. During the course of history, the quality of wheat has improved stead ily, undoubtedly for a long time by accident, and for reasons little under stood. Over the last 150 years our knowledge has increased on farming and crop husbandry, on bringing about improvements through goal-oriented plant breeding, and on milling and baking technology, leading to the standards that we enjoy today. This process will certainly continue as our knowledge of the genetic reservoir of wheat species increases. The European Cereal Atlas Foundation (ECAF) maintains the aim of in creasing and disseminating knowledge about cereal crops. Within that scope ECAF has decided to publish a book on the history of bread wheat in Europe, the development of associated bread-making technology, and the breeding of bread wheats during the twentieth century. As ECAF is a Dutch foundation, its Board is particularly pleased to have found three Dutch scientists willing to contribute to this volume. Two of them have served wheat science in the Netherlands for their entire scientific careers, spanning a period starting around 1955 and lasting for several decades of very productive wheat science development.
Bread-Making Quality of Wheat
Belderok, Bob; Mesdag, Hans; Donner, Dingena A. Ed(s): Mesdag, Hans; Donner, Dingena A.
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Condición: New. Contains a study of anatomy and chemical composition of wheat kernels, and of the fundamental difference between 'soft' and 'hard' kernelled varieties. This book describes how bread-making quality has been integrated into wheat-breeding programmes throughout Europe, and how breeders have attempted to resolve the…conflict between yield and quality. Editor(s): Mesdag, Hans; Donner, Dingena A. Num Pages: 416 pages, biography. BIC Classification: 1D; PSBC; TVKC. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 235 x 155 x 25. Weight in Grams: 791. . 2000. Partly reprinted from PLANT FOODS FOR HUMAN NUTRI. Hardback. . . . .
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Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - Wheat has a long history of serving as an important food crop to mankind. Especially in the Northern Hemisphere, it has been appreciated as a major source of energy through its carbohydrates, and in more recent times for its supply of valuable proteins. T…his combination of carbohydrates and proteins gives wheat its unique properties for making breads of different kinds of tastes. During the course of history, the quality of wheat has improved stead ily, undoubtedly for a long time by accident, and for reasons little under stood. Over the last 150 years our knowledge has increased on farming and crop husbandry, on bringing about improvements through goal-oriented plant breeding, and on milling and baking technology, leading to the standards that we enjoy today. This process will certainly continue as our knowledge of the genetic reservoir of wheat species increases. The European Cereal Atlas Foundation (ECAF) maintains the aim of in creasing and disseminating knowledge about cereal crops. Within that scope ECAF has decided to publish a book on the history of bread wheat in Europe, the development of associated bread-making technology, and the breeding of bread wheats during the twentieth century. As ECAF is a Dutch foundation, its Board is particularly pleased to have found three Dutch scientists willing to contribute to this volume. Two of them have served wheat science in the Netherlands for their entire scientific careers, spanning a period starting around 1955 and lasting for several decades of very productive wheat science development.
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Editorial: Springer, 2000
Serie: Contributions to Phenomenology, Libro 17 de 119. Libro 17 de 119 - Contributions to Phenomenology
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Serie: Contributions to Phenomenology, Libro 17 de 119. Libro 17 de 119 - Contributions to Phenomenology
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Bread-Making Quality of Wheat
Belderok, Bob; Mesdag, Hans; Donner, Dingena A. Ed(s): Mesdag, Hans; Donner, Dingena A.
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Condición: New. Contains a study of anatomy and chemical composition of wheat kernels, and of the fundamental difference between 'soft' and 'hard' kernelled varieties. This book describes how bread-making quality has been integrated into wheat-breeding programmes throughout Europe, and how breeders have attempted to resolve the…conflict between yield and quality. Editor(s): Mesdag, Hans; Donner, Dingena A. Num Pages: 416 pages, biography. BIC Classification: 1D; PSBC; TVKC. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 235 x 155 x 25. Weight in Grams: 791. . 2000. Partly reprinted from PLANT FOODS FOR HUMAN NUTRI. Hardback. . . . . Books ship from the US and Ireland.
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Serie: Contributions to Phenomenology, Libro 17 de 119. Libro 17 de 119 - Contributions to Phenomenology
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Serie: Contributions to Phenomenology, Libro 17 de 119. Libro 17 de 119 - Contributions to Phenomenology
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Editorial: Springer Netherlands, 2010
Serie: Contributions to Phenomenology, Libro 17 de 119. Libro 17 de 119 - Contributions to Phenomenology
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Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Wheat has a long history of serving as an important food crop to mankind. Especially in the Northern Hemisphere, it has been appreciated as a major source of energy through its carbohydrates, and in more recent times…for its supply of valuable proteins. Thi.
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Editorial: Springer Netherlands Dez 2010, 2010
Serie: Contributions to Phenomenology, Libro 17 de 119. Libro 17 de 119 - Contributions to Phenomenology
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Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Wheat has a long history of serving as an important food crop to mankind. Especially in the Northern Hemisphere, it has been appreciated as a major source of energy through its carbohydrates, and in more recent times for its supply…of valuable proteins. This combination of carbohydrates and proteins gives wheat its unique properties for making breads of different kinds of tastes. During the course of history, the quality of wheat has improved stead ily, undoubtedly for a long time by accident, and for reasons little under stood. Over the last 150 years our knowledge has increased on farming and crop husbandry, on bringing about improvements through goal-oriented plant breeding, and on milling and baking technology, leading to the standards that we enjoy today. This process will certainly continue as our knowledge of the genetic reservoir of wheat species increases. The European Cereal Atlas Foundation (ECAF) maintains the aim of in creasing and disseminating knowledge about cereal crops. Within that scope ECAF has decided to publish a book on the history of bread wheat in Europe, the development of associated bread-making technology, and the breeding of bread wheats during the twentieth century. As ECAF is a Dutch foundation, its Board is particularly pleased to have found three Dutch scientists willing to contribute to this volume. Two of them have served wheat science in the Netherlands for their entire scientific careers, spanning a period starting around 1955 and lasting for several decades of very productive wheat science development. 440 pp. Englisch.
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Gebunden. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Wheat has a long history of serving as an important food crop to mankind. Especially in the Northern Hemisphere, it has been appreciated as a major source of energy through its carbohydrates, and in more rec…ent times for its supply of valuable proteins. Thi.
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Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Wheat has a long history of serving as an important food crop to mankind. Especially in the Northern Hemisphere, it has been appreciated as a major source of energy through its carbohydrates, and in more recent times for its supply of valu…able proteins. This combination of carbohydrates and proteins gives wheat its unique properties for making breads of different kinds of tastes. During the course of history, the quality of wheat has improved stead ily, undoubtedly for a long time by accident, and for reasons little under stood. Over the last 150 years our knowledge has increased on farming and crop husbandry, on bringing about improvements through goal-oriented plant breeding, and on milling and baking technology, leading to the standards that we enjoy today. This process will certainly continue as our knowledge of the genetic reservoir of wheat species increases. The European Cereal Atlas Foundation (ECAF) maintains the aim of in creasing and disseminating knowledge about cereal crops. Within that scope ECAF has decided to publish a book on the history of bread wheat in Europe, the development of associated bread-making technology, and the breeding of bread wheats during the twentieth century. As ECAF is a Dutch foundation, its Board is particularly pleased to have found three Dutch scientists willing to contribute to this volume. Two of them have served wheat science in the Netherlands for their entire scientific careers, spanning a period starting around 1955 and lasting for several decades of very productive wheat science development. 440 pp. Englisch.
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Buch. Condición: Neu. Bread-making quality of wheat | A century of breeding in Europe | Bob Belderok (u. a.) | Buch | xviii | Englisch | 2000 | Springer Netherland | EAN 9780792363835 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbiete…r: preigu Print on Demand.
Idioma: Inglés
Editorial: Springer Netherlands, Springer Dez 2010, 2010
Serie: Contributions to Phenomenology, Libro 17 de 119. Libro 17 de 119 - Contributions to Phenomenology
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Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Wheat has a long history of serving as an important food crop to mankind. Especially in the Northern Hemisphere, it has been appreciated as a major source of energy through its carbohydrates, and in more recent times for its supply of v…aluable proteins. This combination of carbohydrates and proteins gives wheat its unique properties for making breads of different kinds of tastes. During the course of history, the quality of wheat has improved stead ily, undoubtedly for a long time by accident, and for reasons little under stood. Over the last 150 years our knowledge has increased on farming and crop husbandry, on bringing about improvements through goal-oriented plant breeding, and on milling and baking technology, leading to the standards that we enjoy today. This process will certainly continue as our knowledge of the genetic reservoir of wheat species increases. The European Cereal Atlas Foundation (ECAF) maintains the aim of in creasing and disseminating knowledge about cereal crops. Within that scope ECAF has decided to publish a book on the history of bread wheat in Europe, the development of associated bread-making technology, and the breeding of bread wheats during the twentieth century. As ECAF is a Dutch foundation, its Board is particularly pleased to have found three Dutch scientists willing to contribute to this volume. Two of them have served wheat science in the Netherlands for their entire scientific careers, spanning a period starting around 1955 and lasting for several decades of very productive wheat science development.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 440 pp. Englisch.
Idioma: Inglés
Editorial: Springer Netherlands, Springer Netherlands Sep 2000, 2000
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Buch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Wheat has a long history of serving as an important food crop to mankind. Especially in the Northern Hemisphere, it has been appreciated as a major source of energy through its carbohydrates, and in more recent times for its supply of valuable… proteins. This combination of carbohydrates and proteins gives wheat its unique properties for making breads of different kinds of tastes. During the course of history, the quality of wheat has improved stead ily, undoubtedly for a long time by accident, and for reasons little under stood. Over the last 150 years our knowledge has increased on farming and crop husbandry, on bringing about improvements through goal-oriented plant breeding, and on milling and baking technology, leading to the standards that we enjoy today. This process will certainly continue as our knowledge of the genetic reservoir of wheat species increases. The European Cereal Atlas Foundation (ECAF) maintains the aim of in creasing and disseminating knowledge about cereal crops. Within that scope ECAF has decided to publish a book on the history of bread wheat in Europe, the development of associated bread-making technology, and the breeding of bread wheats during the twentieth century. As ECAF is a Dutch foundation, its Board is particularly pleased to have found three Dutch scientists willing to contribute to this volume. Two of them have served wheat science in the Netherlands for their entire scientific careers, spanning a period starting around 1955 and lasting for several decades of very productive wheat science development.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 440 pp. Englisch.
Idioma: Inglés
Editorial: Springer, 2010
Serie: Contributions to Phenomenology, Libro 17 de 119. Libro 17 de 119 - Contributions to Phenomenology
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Condición: New. Print on Demand pp. 436 49:B&W 6.14 x 9.21 in or 234 x 156 mm (Royal 8vo) Perfect Bound on White w/Gloss Lam.
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Serie: Contributions to Phenomenology, Libro 17 de 119. Libro 17 de 119 - Contributions to Phenomenology
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Condición: New. PRINT ON DEMAND pp. 440.
