Cereals are the world's largest food yield. Book provides a complete exploration of the scientific principles related to domestication, morphology, production and storage of cereal grains. For food science and technology students and lecturers. Illustrations. 747 pages. Quoted postage for UK 2nd class. Overseas at least �.

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Detalles bibliogr�ficos

T�tulo: Cereal Grains: Properties, Processing, and Nutritional Attributes (Food Preservation Technology)
Editor: CRC Press/Taylor and Francis Group, Boca Raton, Florida
Fecha de publicaci�n: 2010
Idioma: Ingl�s
ISBN 10: 1439815607
ISBN 13: 9781439815601
Encuadernaci�n: Hardcover
Edici�n: 1st Edition
Estado: Near Fine

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Sinopsis

Focusing on postharvest management and the wide array of industrial processes used to manufacture foods, this text provides current information about the physicochemical and nutritional properties of cereals and their products. It covers the chemistry, physical properties, and morphology of cereal grains and provides a better understanding of the storage and manufacturing processes. The text covers the chemical and physical grain properties of various types of cereals and cereal-based products as well as industrial dry-milling and wet-milling techniques.

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Sergio O. Serna-Saldivar is a Professor in the Department Biotechnology and Food Engineering at ITESM -Campus Monterrey.

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Descripci�n de la librer�a

Academic and antiquarian books from nineteenth century,specialising in law, history, military.

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East Kent Academic
United Kingdom

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Tarifas de env�o de Reino Unido a Estados Unidos de America

Tarifas de env�o de Reino Unido a Estados Unidos de America
Cantidad del pedido	De 14 a 45 d�as h�biles	De 3 a 7 d�as h�biles
Primer art�culo	EUR 9.68	EUR 15.01

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