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Handbook of Cereal Science and Technology (Food Science and Technology) First Edition

by Karel Kulp (Author), Klaus J. Lorenz (Editor)

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Handbook of Cereal Science and Technology, Revised and Expanded (Food Science and Technology)
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Understanding of the composition, chemistry, and processing aspects of grains are fundamental to increased food production for the world's population. The detailed reviews presented here deal first with the history, types and uses of the major cereals and then with their chemistry and components and

ISBN-10

0824783581
ISBN-13

978-0824783587
Edition

First Edition
Publisher

Marcel Dekker Inc
Publication date

January 1, 1991
Language

English
Dimensions

7.5 x 2 x 10.25 inches
Print length

882 pages
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Handbook of Cereal Science and Technology (Food Science and Technology) First Edition

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