Postharvest Technology and Food Process Engineering
Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. While food production has increased significa
CHF 77.40
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
Versandkostenfrei
Produktdetails
Weitere Autoren: Singh, R. Paul
- ISBN: 978-1-4665-5321-7
- EAN: 9781466553217
- Produktnummer: 17036622
- Verlag: Taylor & Francis Ltd.
- Sprache: Englisch
- Erscheinungsjahr: 2016
- Seitenangabe: 581 S.
- Plattform: PDF
- Masse: 31'607 KB
Über den Autor
Amalendu Chakraverty, a former professor at the Indian Institute of Technology at Kharagpur, was engaged in teaching and research in postharvest technology and food engineering for nearly 30 years. He had the opportunity to be associated with the rice/grain, fruit, and vegetable processing industries for a long period and visited various rice milling/processing machinery manufacturing industries in Japan and India. Dr. Chakraverty has completed a number of national research projects and published about 100 papers on grain drying, parboiling, and milling and their by-products in reputed national and international research journals and proceedings. He has also contributed chapters in books and has authored several books on various aspects of postharvest technology and biomass utilization technologies.
3 weitere Werke von Amalendu Chakraverty:
Bewertungen
Anmelden