01631cam a2200241Ii 4500 9789811061752 9811061750 EBLCP 664 WAN 2018 A118 Or. Wang, Qiang, Peanut processing characteristics and quality evaluation / 1 online resource (559 pages) 3.2.7 Analysis of Sterol and Squalene Contents (HPLC Method) This 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 Peanuts Peanut products. Peanut industry. Ohio Library and Information Network. http://rave.ohiolink.edu/ebooks/ebc/9789811061752 http://link.springer.com/10.1007/978-981-10-6175-2 http://proxy.ohiolink.edu:9099/login?url=http://link.springer.com/10.1007/978-981-10-6175-2 AEDBB 20743 20743 0 0 0 664_000000000000000_WAN_2018_A118_OR 0 92239 LBA LBA A118 2022-11-23 664 WAN 2018 A118 Or. a069963 2022-11-23 2022-11-23 AEDBB