000			01631cam a2200241Ii 4500
020			_a9789811061752
020			_a9811061750
040			_cEBLCP
082	0	4	_a664 WAN 2018 A118 Or.
100	1		_aWang, Qiang,
245	1	0	_aPeanut processing characteristics and quality evaluation /
300			_a1 online resource (559 pages)
500			_a3.2.7 Analysis of Sterol and Squalene Contents (HPLC Method)
520			_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
650		0	_aPeanuts
650		0	_aPeanut products.
650		0	_aPeanut industry.
710	2		_aOhio Library and Information Network.
856	4	0	_uhttp://rave.ohiolink.edu/ebooks/ebc/9789811061752
856	4	0	_uhttp://link.springer.com/10.1007/978-981-10-6175-2
856	4	0	_uhttp://proxy.ohiolink.edu:9099/login?url=http://link.springer.com/10.1007/978-981-10-6175-2
942			_cAEDBB
999			_c20743 _d20743