Author: Publisher:
ISBN:
Category : Oil industries
Languages : en
Pages : 476
Book Description
The Fats and Oils Situation
Author: Official Gazette of the United States Patent Office
Author: United States. Patent OfficePublisher:
ISBN:
Category : Patents
Languages : en
Pages : 1504
Book Description
Cumulative Index to Foreign Production and Commercial Reports
Author: United States. Bureau of International CommercePublisher:
ISBN:
Category : Commerce
Languages : en
Pages : 304
Book Description
Index to Foreign Production and Commercial Reports
Author: United States. Bureau of International CommercePublisher:
ISBN:
Category : Commerce
Languages : en
Pages : 328
Book Description
Annual Report of the Commissioner of Patents
Author: United States. Patent OfficePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1318
Book Description
Prior to 1862, when the Department of Agriculture was established, the report on agriculture was prepared and published by the Commissioner of Patents, and forms volume or part of volume, of his annual reports, the first being that of 1840. Cf. Checklist of public documents ... Washington, 1895, p. 148.
Annual Report of the Commissioner of Patents to the Secretary of Commerce for the Fiscal Year Ended ...
Author: United States. Patent OfficePublisher:
ISBN:
Category : Patents
Languages : en
Pages : 1324
Book Description
CRC Handbook of Processing and Utilization in Agriculture
Author: Publisher:
ISBN:
Category : Agricultural processing
Languages : en
Pages : 674
Book Description
A Practical Treatise on Animal and Vegetable Fats and Oils
Author: William Theodore BranntPublisher:
ISBN:
Category : Essences and essential oils
Languages : en
Pages : 766
Book Description
Fats and Oils
Author: Richard D. O'BrienPublisher: CRC Press
ISBN: 1420061674
Category : Technology & Engineering
Languages : en
Pages : 766
Book Description
Like the previous editions, this comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. Including the most-up-to-date data and interpretation, this third edition features the latest processing procedures along with the effects of new ingredients, processing, and formulation on applications. It also includes an expanded guide for troubleshooting and problem solving. Building upon the practical aspects of the first edition, this complete reference is an ideal source for personnel and students of the fats and oils industry and the food processing industry.
Author: