01580cam a2200217Ii 4500020001800000020001500018040001000033082002600043100001700069245006300086300003400149500006500183520081300248650001201061650002101073650002101094710004201115856005401157856005501211856009601266  a9789811061752  a9811061750  cEBLCP04a664 WAN 2018 A118 Or.1 aWang, Qiang,10aPeanut processing characteristics and quality evaluation /  a1 online resource (559 pages)  a3.2.7 Analysis of Sterol and Squalene Contents (HPLC Method)  aThis book systematically covers the sensory, physical, chemical nutrition, and processing characteristics of different peanut varieties, while also providing an in-depth review of research advances in peanut processing quality. The book goes on to examine the relationship between raw materials and the qualities of peanut protein, peanut oil and other main peanut processing products. As such, it provides a valuable reference guide for research into the raw materials, change mechanisms and control technologies used in peanut processing, laying the groundwork for the development of new disciplines in "grain and oil processing quality". It will be useful for graduate students, researchers, and management groups from multidisciplinary audiences, covering both food science & technology and public health 0aPeanuts 0aPeanut products. 0aPeanut industry.2 aOhio Library and Information Network.40uhttp://rave.ohiolink.edu/ebooks/ebc/978981106175240uhttp://link.springer.com/10.1007/978-981-10-6175-240uhttp://proxy.ohiolink.edu:9099/login?url=http://link.springer.com/10.1007/978-981-10-6175-2