Charles Kenworthy Francis / William Gustav Friedemann
Librería Samer Atenea
Librería Aciertas (Toledo)
Kálamo Books
Librería Perelló (Valencia)
Librería Elías (Asturias)
Donde los libros
Librería Kolima (Madrid)
Librería Proteo (Málaga)
'The Fats And Fatty Acids Of The Grain Sorghums' presents a detailed analysis of the lipid composition of grain sorghums, offering valuable insights into their nutritional properties and potential industrial applications. Authored by Charles Kenworthy Francis and William Gustav Friedemann, this scientific study explores the types and quantities of fats and fatty acids found in various grain sorghum varieties. This book provides essential data for researchers, agricultural scientists, and food chemists interested in understanding the biochemical makeup of these grains. It highlights the importance of grain sorghums as a source of essential fatty acids and contributes to the broader knowledge of plant lipids. This study remains a valuable resource for those seeking in-depth information on the fats and fatty acids found in grain sorghums.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
