Download or read book Recommended varieties of cereals 1977 written by Scottish Agricultural College and published by . This book was released on 1976 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Recommended Varietis of Cereals 1977 written by Inglaterra NATIONAL INSTITUTE OF AGRICULTURE BOTANY. Cambridge and published by . This book was released on 1977 with total page 19 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Small Grain Varieties 1977 Rev 1977 written by University of Kentucky. Dept. of Agronomy and published by . This book was released on 1972 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Cereal Production written by E. J. Gallagher and published by Butterworth-Heinemann. This book was released on 2013-10-22 with total page 365 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal Production documents the proceedings of the Second International Summer School in Agriculture held by the Royal Dublin Society in July 1982. This book relates individual disciplines to the central concept in cereal production, which is the optimization of yield and quality and maximization of net return. This compilation also emphasizes the ultimate aim of cereal enterprises—the economic production of grain of acceptable quality that can be traded internationally to the benefit of the people of all nations. The topics include the breeding approaches for increasing cereal crop yields, assessment of barley quality, and functional aspects of cereal structure. The soil categorization for cereal production and wheat production systems in arid and semi-arid regions are likewise deliberated. This publication is intended for cereal scientists and researchers aiming to acquire knowledge of cereal production.

Download or read book Cereal Variety Trials 1977 written by and published by . This book was released on 1978 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Agricultural Gazette of New South Wales written by New South Wales, Australia. Dept. of Agriculture and published by . This book was released on 1980 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Recommended Varieties of Cereals 1990 written by National Institute of Agricultural Botany (Great Britain) and published by . This book was released on 1990 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Plant Breeding Abstracts written by and published by . This book was released on 1978 with total page 740 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Farmers Leaflet written by and published by . This book was released on 1975 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Papers of the Course The Yield of Cereals December 1977 written by National Agricultural Centre. Cereal Demonstration and Information Unit and published by . This book was released on 1978 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Recommended Varieties of Cereals written by and published by . This book was released on 1991 with total page 37 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Advances in Soil Science written by and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world population in 1930 was 2 billion. It reached 3 billion in 1960, stands at 4. 6 billion today, and is expected to reach 6 billion by the end of the century. The food and fiber needs of such a rapidly increasing population are enormous. One of the most basic resources, perhaps the most basic of all, for meeting these needs is the soil. There is an urgent need to improve and protect this resource on which the future of mankind directly depends. We must not only learn how to use the soil to furnish our immediate needs, but also ensure that the ability of the soil to sustain food production in the future is unimpaired. This is indeed a mammoth task; a 1977 United Nations survey reported that almost one-fifth of the world's cropland is now being steadily degraded. This volume is the first of a new series entitled Advances in Soil Science. The diversity of soil makes it necessary for research to be conducted in many locations. There are basic principles, however, that are universal. This new series will present clear and concise reviews in all areas of soil science for everyone interested in this basic resource and man's influence on it. The purpose of the series is to provide a forum for leading scientists to analyze and summarize the available scientific information on a subject, assessing its importance and identifYing additional research needs.

Download or read book Crop and Seed Improvement written by P. S. Wellington and published by . This book was released on 1997 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Cereal Grain Quality written by R. Henry and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 491 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.

Download or read book Advances in Cereal Science and Technology written by and published by . This book was released on 1990 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Cereals for Food and Beverages written by George Inglett and published by Elsevier. This book was released on 2012-12-02 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals for Food and Beverages Recent Progress in Cereal Chemistry and Technology covers the proceedings of an international conference held in Copenhagen, Denmark on August 13-17, 1979. It summarizes the chemistry and technology of the major cereals related to their usage in food and beverages. This book is organized into 28 chapters that focus on various cereals, including wheat, maize, barley, oats, rye, sorghum, rice, and millet. It briefly discusses a range of fluorescence methods for visualizing major grain reserves, and then outlines the advantages of the methods over conventional microscopy. Considerable chapters are devoted to the chemistry of wheat as related to water activity, particle analysis, dietary fiber, proteins, and properties in breadmaking. A chapter also covers the milling technology of wheat for bread and soft wheat production. Discussions on maize science include a protein concentrate, starch, and protein chemistry. Chapters on maize technology cover the progress in sugar production by enzymes from starch, germ products in baked foods, and utilization in brewing. Subsequent chapters on barley studies include its morphology and physiology in malting; proanthrocyanidin-free barley in beer; and the basic science of hordein. Chemistry and technology of oats are covered in two chapters, followed by chapters on sorghum, rice, millet, soy sauce production, and hydrolyzed vegetable proteins. This book will be a useful reference for students, scientists, technologists, and manufacturers who are involved in any facet of food and beverage production.

Download or read book Technology of Cereals written by Norman Leslie Kent and published by Woodhead Publishing. This book was released on 1994 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.