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The Ed1tor to the Reader Alfred Stefferud
Diversification of Another Kind W B Van Arsdel
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agricultural alcohol amount amylase amylopectin animal apple beets byproduct calcium carbohydrate carbon carotene cellulose cereal chemical chemist citrus color commercial concentrate consumer contains corn cornstarch cost cotton cottonseed crop dehydrated developed dextrins dextrose dried duced dyeing enzymes extraction fabrics farm fats fatty acids feed fermentation fibers flavor flour frozen fruit glucose grain granules guayule harvest heat honey hydrogen important improved industry juice lactic acid lactose malt maltose manufacture mash material meal ment method milk million pounds mills moisture mold molecules nutrients nutritive obtained oleic acid operation oxidation peas pectin percent plant potatoes prepared properties protein pulp quantities Regional Research Laboratory removed rice rubber salt seed sirup soluble solution solvent sorghum soybean starch storage sugar sulfur sweetpotatoes temperature tests textile tion tons ture ucts United varieties vegetables vitamin waxy wheat wool yarn yeast yield