The technological value of the sugar beet = La valeur technique de la betterave sucrière = Der Technische wert der Zuckerrübe : 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...
| Corporate Authors: | , |
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| Format: | eBook |
| Language: | English French German |
| Language Notes: | Text in English, French and German. |
| Published: |
Amsterdam :
Elsevier Publishing Company,
1962.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | 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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| Item Description: | 1. beziehung zwischen nichtzuckerzusammensetzung und entzuckerungsgrad von melassen. |
| Physical Description: | 1 online resource : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781483278087 1483278085 |