Joint United States-Canadian Tables of Feed Composition
Author :
Publisher : National Academies
Page : 190 pages
File Size : 42,5 MB
Release : 1964
Category : Feeds
ISBN :
Author :
Publisher : National Academies
Page : 190 pages
File Size : 42,5 MB
Release : 1964
Category : Feeds
ISBN :
Author :
Publisher : National Academies
Page : 94 pages
File Size : 39,54 MB
Release : 1959
Category : Feeds
ISBN :
Author : National Research Council (U.S.). Committee on Animal Nutrition
Publisher : Washington : National Academy of Sciences-National Research Council : Ottawa : Distributed in Canada by the Queen's Printer
Page : 184 pages
File Size : 34,42 MB
Release : 1964
Category : Feeding and feeding stuffs
ISBN :
Author : National Research Council (U.S.). Committee on Animal Nutrition
Publisher :
Page : 102 pages
File Size : 38,38 MB
Release : 1969
Category : Feeds
ISBN :
Author : National Research Council (U.S.). Committee on Animal Nutrition
Publisher :
Page : 0 pages
File Size : 15,51 MB
Release : 1959
Category : Feeds
ISBN :
Author : National Academy of Sciences (Estados Unidos)
Publisher :
Page : 167 pages
File Size : 44,36 MB
Release : 1964
Category :
ISBN :
Author : National Library of Medicine (U.S.)
Publisher :
Page : 720 pages
File Size : 25,16 MB
Release : 1969
Category : Medicine
ISBN :
Includes subject section, name section, and 1968-1970, technical reports.
Author :
Publisher :
Page : 44 pages
File Size : 22,69 MB
Release : 1960
Category : Feeds
ISBN :
Author : Hugh Cornell
Publisher : CRC Press
Page : 443 pages
File Size : 37,28 MB
Release : 2020-02-03
Category : Science
ISBN : 1000717623
"This book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses. It provides the reader with extensive new information on wheat components that will be useful in better commercial utilization of wheat and the formulation of new and upgraded wheat-based food products. The book serves as a one-volume information resource for all those involved in the research, development, formulation, and evaluation of wheat-based food products. From the Authors' Preface Wheat continues to be one of the world's most important grains, especially as a food, where the unique properties of its products can be utilized to advantage. It provides an excellent example of a natural product from which a wide range of useful by-products can be made. This book discusses the components of the wheat kernel, which provide interesting examples of study of carbohydrate and protein chemistry, as well as lipids, minerals and vitamins. This book should serve as a useful reference for the cereal chemist, as well as chemists and food technologists in those industries in which by-products of flour are used, e.g., the confectionery industry in which modified starches and starch syrups are used. In addition, nutritionists, dieticians, and many kinds of researchers will find chapters of interest. Particular attention is given to particle-size determinations, an important area in food processing, and to the role of wheat proteins in gluten intolerance and wheat allergy. . . . Both the milling of wheat and flour quality are discussed in order to give the reader an idea of the distribution of the major components and the importance of proper size reduction. The book also has a chapter on wet milling of wheat flour . . . and chapters on the properties and uses of wheat starch, starch syrups, and chemically modified wheat starch.
Author :
Publisher :
Page : 64 pages
File Size : 30,94 MB
Release : 1949
Category : Agriculture
ISBN :
Set includes revised editions of some issues.