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| 008 | 170823s2017 enk o 000|0|eng|d | ||
| 015 |
_aGBB7F3112 _2bnb |
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| 020 |
_a9780081005323 (ePub ebook) : _c£160.00 |
||
| 020 |
_z9780081005293 (hbk.) : _c£160.00 |
||
| 035 | _a(Uk)018484021 | ||
| 037 |
_a9780081005323 _bIngram Content Group |
||
| 040 |
_aStDuBDS _beng _cStDuBDS _dUk _erda _epn |
||
| 042 | _aukblsr | ||
| 082 | 0 | 4 |
_a664.7 _223 |
| 100 | 1 |
_aRosentrater, Kurt August, _eauthor. |
|
| 245 | 1 | 0 |
_aKent's technology of cereals : _ban introduction for students of food science and agriculture / _cKurt A. Rosentrater, Anthony D. Evers. |
| 246 | 3 | 0 | _aTechnology of cereals |
| 250 | _aFifth edition. | ||
| 264 | 1 |
_aOxford : _bWoodhead Publishing, _c2017. |
|
| 300 | _a1 online resource. | ||
| 336 |
_atext _2rdacontent |
||
| 337 |
_acomputer _2rdamedia |
||
| 338 |
_aonline resource _2rdacarrier |
||
| 490 | 0 | _aWoodhead publishing series in food science, technology and nutrition | |
| 505 | 0 | _a<p>1. Cereal Crops 2. Botanical Aspects 3. Chemical Components 4. Cereals of the World 5. Storage and Pre-Processing 6. Dry Milling 7. Flour Quality 8. Bread Baking 9. Malting, Brewing, Distilling 10. Pasta and Whole Grain Foods 11. Breakfast Cereals 12. Wet Milling 13. Domestic and Small Scale Products 14. Nutrition 15. Feed and Industrial 16. Conclusions</p> | |
| 588 | _aDescription based on CIP data; resource not viewed. | ||
| 650 | 0 | _aCereal products. | |
| 700 | 1 |
_aEvers, A. D., _eauthor. |
|
| 700 | 1 |
_aKent, N. L. _q(Norman Leslie). _tTechnology of cereals. |
|
| 776 | 0 | 8 |
_iPrint version : _z9780081005293 |
| 859 | _aELD | ||
| 999 |
_c14665 _d14665 |
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