Wang, Qiang creator Ohio Library and Information Network text monographic 1 online resource (559 pages) 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 3.2.7 Analysis of Sterol and Squalene Contents (HPLC Method) Peanuts Peanut products Peanut industry 664 WAN 2018 A118 Or. 9789811061752 9811061750 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 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