peanut processing characteristics quality di wang qiang (17 risultati)

XXI, 545 p. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch.

Condizione: New.

Condizione: New.

Condizione: New.

Brand new book. Fast ship. Please provide full street address as we are not able to ship to P O box address.

Hardcover. Condizione: New. New. book.

Taschenbuch. Condizione: Neu. Neuware -This 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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 568 pp. Englisch.

Buch. Condizione: Neu. Neuware -This 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.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 568 pp. Englisch.

Condizione: New. pp. 545.

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - This 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.

Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - This 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.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Elaborates sensory, physical and chemical nutrition and processing characteristics of different peanut varieties systematically Reveals the relationship between raw materials and qualities of peanut protein Provides a reference for an in-depth re.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Elaborates sensory, physical and chemical nutrition and processing characteristics of different peanut varieties systematically Reveals the relationship between raw materials and qualities of peanut protein Provides a reference for an in-depth re.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This 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. 568 pp. Englisch.

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This 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. 568 pp. Englisch.

Condizione: New. Print on Demand pp. 545.

Condizione: New. PRINT ON DEMAND pp. 545.