Titre : | Interactions : the keys to cereal quality |
Auteurs : | Rob J. Hamer, Éditeur scientifique ; R. Carl Hoseney, Éditeur scientifique |
Type de document : | Livre |
Editeur : | St. Paul : American Association of Cereal Chemists, 1998 |
ISBN/ISSN/EAN : | 0-913250-99-6 |
Format : | 173 p. / couv. en coul., tableaux, graphiques, schémas / 24 cm |
Langues: | Anglais |
Concepts : |
QUALITE DES PRODUITS
CEREALE INDUSTRIE AGROALIMENTAIRE |
Index. décimale : | 664.7 |
Résumé : | A question facing all food scientists in their pursuit of producing quality cereal products is: "What is quality?". With Interactions: the Keys to Cereal Quality, food technologists will gain with a more up-to-date view of cereal science in relation to quality. By examining the question of quality in cereal science, they will benefit from an enhanced understanding of current day cereal chemistry. These insights will improve cereal chemistry applications. |
Note de contenu : | Bibliographie |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
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RES 12744 | Livre | Réserve | Disponible |