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Canola
Chemistry, Production, Processing, and Utilization
Offers a complete picture of the canola crop including its history, botany, genetics, distribution, breeding and biotechnology, production, processing, composition, nutritional properties and utilization
James K. Daun (Edited by), Michael N.A. Eskin (Edited by), Dave Hickling (Edited by)
9780981893655, Elsevier Science
Hardback, published 23 October 2015
432 pages
22.9 x 15.1 x 2.8 cm, 0.45 kg
This book gives a complete 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.
CHAPTER 1: Origin, Distribution, and Production CHAPTER 2: Botany and Plant Breeding CHAPTER 3: Genetic Engineering Approaches for Trait Development in Brassica Oilseed Species CHAPTER 4: Agronomy CHAPTER 5: Seed Morphology, Composition, and Quality CHAPTER 6: Processing CHAPTER 7: Oil Composition and Properties CHAPTER 8: Meal Nutrient Composition CHAPTER 9: Oil Nutrition and Utilization CHAPTER 10: Meal Nutrition and Utilization CHAPTER 11: Industry Trade and Economics
Subject Areas: Food & beverage technology [TDCT]
