Soybean Utilization

T. W. Kwon

ISBN 10: 9401160643 / ISBN 13: 9789401160643

Published by Springer Netherlands, 2012

About this Item

Druck auf Anfrage Neuware - Printed after ordering - An author should have a good reason before releasing another book to the general public or to students. We think that we have two. The first is that we both do research and teach a course dealing with soybean utilization, and we feel that both the students and instructors have suffered from lack of a suitable textbook. Second, there is a lot of emphasis in graduate programs in Food Science on developing courses of a highly specialized nature based on scientific disciplines rather than on food commodities. For example, the material we have covered in this text might be split into several courses on the chemistry of lipids, the chemistry of proteins, the unit processees of oil extraction, the nutritive aspects of oil seed products, and the food technology of oil seed products. These courses would treat many more commodities and chemical compounds than we have covered here, thus they would have achieved breadth in a different sense.

Seller Inventory # 9789401160643

Bibliographic Details

• Title: Soybean Utilization
• Publisher: Springer Netherlands
• Publication Date: 2012
• Language: English
• ISBN 10: 9401160643
• ISBN 13: 9789401160643
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 229W x 152H x 20D millimeters 229 millimeters width by 152 millimeters height by 20 millimeters depth
• Weight: 522 grams

About this title

Synopsis

An author should have a good reason before releasing another book to the general public or to students. We think that we have two. The first is that we both do research and teach a course dealing with soybean utilization, and we feel that both the students and instructors have suffered from lack of a suitable textbook. Second, there is a lot of emphasis in graduate programs in Food Science on developing courses of a highly specialized nature based on scientific disciplines rather than on food commodities. For example, the material we have covered in this text might be split into several courses on the chemistry of lipids, the chemistry of proteins, the unit processees of oil extraction, the nutritive aspects of oil seed products, and the food technology of oil seed products. These courses would treat many more commodities and chemical compounds than we have covered here, thus they would have achieved breadth in a different sense.