Gebundenes Buch

Soybeans

Chemistry, Production, Processing, and Utilization

Herausgegeben: Johnson, Lawrence A.; White, Pamela J.; Galloway, Richard

Beschreibung

This comprehensive new soybean reference book disseminates key soybean information to "drive success for soybeans via 23 concise chapters covering all aspects of soybeans--from genetics, breeding and quality to post-harvest management, marketing and utilization (food and energy applications), U.S. domestic versus foreign practices and production methods.

Autor

Lawrence Johnson received his Bachelors of Science in Food Technology from the Ohio State University in 1969, his Masters of Science in Food Science from North Carolina State University in 1971, and his Ph.D. in Food Science from Kansas State University in 1978. His areas of specialization include: Processing of cereals and legumes, effects of processing on nutritional and functional properties, extraction and separation of crops into food ingredients, food applications and processing of vegetable proteins, fats and oils processing and utilization, and protein and lipid chemistry.

Produktdetails

• Verlag: Academic Press and AOCS Press / Elsevier Science & Technology
• Artikelnr. des Verlages: C2015-0-02416-9
• Englisch
• Abmessung: 42mm x 152mm x 229mm
• Gewicht: 1520g
• ISBN-13: 9781893997646
• Artikelnr.: 31295934