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Book synopsis

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.Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword by Professor Geoff H.O. Palmer, Officer of the Order of the British Empire (OBE), for "services to grain science"--QUEEN'S BIRTHDAY HONOURS LISTContains over 150 articlesIncludes "Further Reading" lists at the end of each articleMany figures and tables illustrate the text and a colour plate section is contained in each volume

Book details

Book category Knihy po anglicky Reference, information & interdisciplinary subjects Encyclopaedias & reference works Reference works

• Full title: Encyclopedia of Food Grains
• Author: Colin Wrigley, Jonathan Faubion
• Language: English
• Binding: Hardback
• Number of pages: 1976
• EAN: 9780123944375
• ISBN: 0123944376
• ID: 09927873
• Publisher: Elsevier Science Publishing Co Inc
• Weight: 6764 g
• Dimensions: 269 × 343 × 159 mm
• Date of publishing: 07. January 2016

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