Dictionary of Cereal Processing and Cereal Chemistry in English, German, French, Latin, and Russian

Dictionary of Cereal Processing and Cereal Chemistry in English, German, French, Latin, and Russian

Author: R. Schneeweiss

Publisher: Elsevier Science Limited

ISBN: 0444420495

Page: 520

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Hardbound. This dictionary presents special terms from the technical and scientific literature in the area of cereal processing and cereal chemistry.

Hardbound. This dictionary presents special terms from the technical and scientific literature in the area of cereal processing and cereal chemistry. The following fields are covered: cereal storage and drying; milling; compound feeds production; baking and confectionery; production of cereal-based food, and cereal chemistry. Symbols have been used to indicate whether a term is out of date, little used, or often used in a sense which is not recommended. In compiling this dictionary, the authors - J.Bartsch, S. Schroder and J. Bure - were assisted by the working group Information and Documentation' of the International Association for Cereal Chemistry (I.C.C.) as well as the All-Union Research Institutes for the Baking Industry and for the Confectionery Industry in Moscow.



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