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This introduction to the technology of the principal cereals is intended in the first place, for the use of students of Food Science.  A nutritional approach has been chosed, and the effects of processing treatments on the nutritive value of the products have been emphasized.  Throughout, both the merits and the limitation of indiviudal ceareals as sources of food products have been considered in a comparative way.

Informations de publication

  • Publié: 1975
  • Éditeur: Pergamon Press
  • ISBN-10: 0080181775
  • ISBN-13: 978-0080181776
  • Dewey Decimal: 664.7
  • Bibliothèque ECHO: 664.7 KEN