| dc.description.abstract | This book 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. Review"One of the strengths of this book is the amount of effort put into its cross-referencing. This information is well organized making this set very easy to locate information as needed. The valuable information, authoritative answers to perplexing questions, and numerous black and white photos, illustrations, and charts are supplied for complimenting a useful and clear introduction of grain science. This book is highly recommended for academic collections with agriculture, food science, and/or nutrition departments. | |
