PEANUT PROCESSING CHARACTERISTICS AND QUALITY EVALUATION
Wang, Qiang
Verkauft von Majestic Books, Hounslow, Vereinigtes Königreich
AbeBooks-Verkäufer seit 19. Januar 2007
Neu - Hardcover
Zustand: Neu
Anzahl: 1 verfügbar
In den Warenkorb legenVerkauft von Majestic Books, Hounslow, Vereinigtes Königreich
AbeBooks-Verkäufer seit 19. Januar 2007
Zustand: Neu
Anzahl: 1 verfügbar
In den Warenkorb legenThis book systematically covers the sensory, physical, chemical nutrition, and processing characteristics of different peanut varieties, while also providing an in-depth review of research advances in peanut processing quality.
The book goes on to examine the relationship between raw materials and the qualities of peanut protein, peanut oil and other main peanut processing products. As such, it provides a valuable reference guide for research into the raw materials, change mechanisms and control technologies used in peanut processing, laying the groundwork for the development of new disciplines in “grain and oil processing quality”. It will be useful for graduate students, researchers, and management groups from multidisciplinary audiences, covering both food science & technology and public health.
Dr. Qiang Wang is a Professor at the Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences.
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