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Canola: Chemistry, Production, Processing and Utilization
AOCS Press, April 2011, Pages: 370
The book gives a picture of the canola crop including its history, botany, genetics, distribution, breeding and biotechnology, production, processing, composition, nutritional properties and utilization of the seed, oil and meal, as well as an economic profile.
While the main focus in this book is on canola of Canadian origin, its cousin crop oilseed rape will also be discussed to a lesser extent. The work provides up to date information on the crop and highlights areas where research and development is either needed or is in process.
This book is also available with an accompanying CD-ROM, which lets you access the entire book in a lightweight, portable, and completely searchable CD-ROM. By choosing the 'Hard-copy and CD-ROM' option, the standard book is also included for your home, school, or office use.
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