Kents Technology of Cereals - An Introduction for Students of Food Science and Agriculture
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Bester Preis: € 64,45 (vom 16.08.2016)1
Kent’s Technology of Cereals
EN NWISBN: 9781855736603 bzw. 1855736608, in Englisch, Woodhead Publishing, neu.
Lieferung aus: Vereinigte Staaten von Amerika, Lagernd.
Life Sciences, This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed. Ebook.
Life Sciences, This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed. Ebook.
2
s Technology of Cereals - An Introduction for Students of Food Science and Agriculture
EN NWISBN: 9781855736603 bzw. 1855736608, in Englisch, Elsevier Science, neu.
Kent`s Technology of Cereals: This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed. Englisch, Ebook.
3
Kents Technology of Cereals - An Introduction for Students of Food Science and Agriculture
EN NW EB DLISBN: 9781855736603 bzw. 1855736608, in Englisch, Elsevier Reference Monographs, neu, E-Book, elektronischer Download.
Lieferung aus: Deutschland, E-Book zum Download.
This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.
This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.
4
s Technology of Cereals: An Introduction for Students of Food Science and Agriculture (1994)
EN NW EB DLISBN: 9781855736603 bzw. 1855736608, in Englisch, Woodhead Publishing, Woodhead Publishing, Woodhead Publishing, neu, E-Book, elektronischer Download.
Lieferung aus: Frankreich, in-stock.
This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.
This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.
5
Kent´s Technology of Cereals
EN NW EB DLISBN: 9781855736603 bzw. 1855736608, in Englisch, neu, E-Book, elektronischer Download.
Lieferung aus: Deutschland, zzgl. Versandkosten.
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Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
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