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Encyclopedia of food grains / editors, Colin Wrigley, Harold Corke, Koushik Seetharaman, Jon Faubion,

Contributor(s): Material type: TextTextPublisher: Kidlington, Oxford ; Academic Press is an imprint of Elsevier, 2016Edition: Second editionDescription: 4 volumes : illustrations (some color) ; 29 cmISBN:
  • 9780128035375
Uniform titles:
  • Encyclopedia of grain science.
Subject(s): DDC classification:
  • 633.1 WRI-E
Contents:
Volume 1. The world of food grains -- volume 2. Nutrition and food grains -- volume 3. Grain-based products and their processing -- volume 4. The production and genetics of food grains.
Summary: The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
Books Books RGU Central Library Reference 633.1 WRI-E (Browse shelf(Opens below)) vol 1 Available 68810
Books Books RGU Central Library Reference 633.1 WRI-E (Browse shelf(Opens below)) vol 2 Available 68811
Books Books RGU Central Library Reference 633.1 WRI-E (Browse shelf(Opens below)) vol 3 Available 68812
Books Books RGU Central Library Reference 633.1 WRI-E (Browse shelf(Opens below)) vol 4 Available 68813
Total holds: 0

"First edition 2004 (as Encyclopedia of Grain Science)"--Title page verso.

The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science.

Includes bibliographical references and index.

Volume 1. The world of food grains -- volume 2. Nutrition and food grains -- volume 3. Grain-based products and their processing -- volume 4. The production and genetics of food grains.

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