Author: Robert Vaughn EnochianPublisher:
ISBN:
Category : Animal nutrition
Languages : en
Pages : 44
Book Description
Wheat Millfeeds in Livestock Rations
Author: Robert Vaughn EnochianPublisher:
ISBN:
Category : Animal nutrition
Languages : en
Pages : 44
Book Description
Wheat Millfeeds in Livestock Rations
Author: Robert Vaughn EnochianPublisher:
ISBN:
Category : Animal nutrition
Languages : en
Pages : 0
Book Description
Flour and Feed
Author: Oat Mill Feed
Author: A. W. LathropPublisher:
ISBN:
Category : Animal nutrition
Languages : en
Pages : 138
Book Description
Wheat in Livestock and Poultry Rations
Author: North Dakota Agricultural College. Cooperative Extension ServicePublisher:
ISBN:
Category :
Languages : en
Pages : 5
Book Description
Monthly Catalog of United States Government Publications
Author: Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1932
Book Description
ERS.
Author: Economic Research Service (U.S.)Publisher:
ISBN:
Category :
Languages : en
Pages : 60
Book Description
Economics of Agriculture Reports and Publications Issued Or Sponsored by USDA's Economic Research Service, July 1971-June 1972
Author: Eleanor B. LanierPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 34
Book Description
Chemistry and Technology of Cereals as Food and Feed
Author: Samuel A. MatzPublisher: Springer Science & Business Media
ISBN: 9780442308308
Category : Technology & Engineering
Languages : en
Pages : 778
Book Description
This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.
Author: