Это Book не существует на вашем языке, Просмотреть в: English (en),
Или используйте Google Translate:  

This introduction to the technology of the principal cereals is intended in the first place, for the use of students of Food Science.  A nutritional approach has been chosed, and the effects of processing treatments on the nutritive value of the products have been emphasized.  Throughout, both the merits and the limitation of indiviudal ceareals as sources of food products have been considered in a comparative way.

Publication Details

  • Published: 1975
  • Publisher: Pergamon Press
  • ISBN-10: 0080181775
  • ISBN-13: 978-0080181776
  • Dewey Decimal: 664.7
  • ECHO Library: 664.7 KEN

Ключевые слова

Cereal Products Grain

Collections

Purchase