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The technological value of the sugar beet = La valeur technique de la betterave sucri�ere = Der Technische wert der Zuckerr�ube : Proceedings of the XIth Session of the Commission Internationale Technique de Sucrerie, Frankfurt, 1960.
The Technological Value of the Sugar Beet focuses on the physical properties of the beet with respect to storage, slicing, diffusion, and filtration rate, as well as the chemical composition of the juice which determines the ash, lime salts, nitrogenous constituents, and other nonsugars in factory p...
| Clasificación: | Libro Electrónico |
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| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés Francés Alemán |
| Publicado: |
Amsterdam :
Elsevier Publishing Company,
1962.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | The Technological Value of the Sugar Beet focuses on the physical properties of the beet with respect to storage, slicing, diffusion, and filtration rate, as well as the chemical composition of the juice which determines the ash, lime salts, nitrogenous constituents, and other nonsugars in factory process liquors. The selection first offers information on the characteristics of the technological value of the sugar beet, including morphological characters, chemical characteristics, effects of chemical beet characteristics on the characteristics of the thick juice, and multiple correlations. The. |
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| Notas: | 1. beziehung zwischen nichtzuckerzusammensetzung und entzuckerungsgrad von melassen. |
| Descripción Física: | 1 online resource : illustrations |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781483278087 1483278085 |