Author: D.A. Cooke
Publisher: Springer Science & Business Media
ISBN: 9400903731
Category : Technology & Engineering
Languages : en
Pages : 683
Book Description
D.A. Cooke and R.K. Scott Sugar beet is one of just two crops (the other being sugar cane) which constitute the only important sources of sucrose - a product with sweeten ing and preserving properties that make it a major component of, or additive to, a vast range of foods, beverages and pharmaceuticals. Sugar, as sucrose is almost invariably called, has been a valued compo nent of the human diet for thousands of years. For the great majority of that time the only source of pure sucrose was the sugar-cane plant, varieties of which are all species or hybrids within the genus Saccharum. The sugar-cane crop was, and is, restricted to tropical and subtropical regions, and until the eighteenth century the sugar produced from it was available in Europe only to the privileged few. However, the expansion of cane production, particularly in the Caribbean area, in the late seventeenth and the eighteenth centuries, and the new sugar-beet crop in Europe in the nineteenth century, meant that sugar became available to an increasing proportion of the world's population.
The Sugar Beet Crop
Author: D.A. Cooke
Publisher: Springer Science & Business Media
ISBN: 9400903731
Category : Technology & Engineering
Languages : en
Pages : 683
Book Description
D.A. Cooke and R.K. Scott Sugar beet is one of just two crops (the other being sugar cane) which constitute the only important sources of sucrose - a product with sweeten ing and preserving properties that make it a major component of, or additive to, a vast range of foods, beverages and pharmaceuticals. Sugar, as sucrose is almost invariably called, has been a valued compo nent of the human diet for thousands of years. For the great majority of that time the only source of pure sucrose was the sugar-cane plant, varieties of which are all species or hybrids within the genus Saccharum. The sugar-cane crop was, and is, restricted to tropical and subtropical regions, and until the eighteenth century the sugar produced from it was available in Europe only to the privileged few. However, the expansion of cane production, particularly in the Caribbean area, in the late seventeenth and the eighteenth centuries, and the new sugar-beet crop in Europe in the nineteenth century, meant that sugar became available to an increasing proportion of the world's population.
Publisher: Springer Science & Business Media
ISBN: 9400903731
Category : Technology & Engineering
Languages : en
Pages : 683
Book Description
D.A. Cooke and R.K. Scott Sugar beet is one of just two crops (the other being sugar cane) which constitute the only important sources of sucrose - a product with sweeten ing and preserving properties that make it a major component of, or additive to, a vast range of foods, beverages and pharmaceuticals. Sugar, as sucrose is almost invariably called, has been a valued compo nent of the human diet for thousands of years. For the great majority of that time the only source of pure sucrose was the sugar-cane plant, varieties of which are all species or hybrids within the genus Saccharum. The sugar-cane crop was, and is, restricted to tropical and subtropical regions, and until the eighteenth century the sugar produced from it was available in Europe only to the privileged few. However, the expansion of cane production, particularly in the Caribbean area, in the late seventeenth and the eighteenth centuries, and the new sugar-beet crop in Europe in the nineteenth century, meant that sugar became available to an increasing proportion of the world's population.
The Sugar Beet Crop
Author: D.A. Cooke
Publisher: Springer
ISBN: 9789401066549
Category : Technology & Engineering
Languages : en
Pages : 0
Book Description
D.A. Cooke and R.K. Scott Sugar beet is one of just two crops (the other being sugar cane) which constitute the only important sources of sucrose - a product with sweeten ing and preserving properties that make it a major component of, or additive to, a vast range of foods, beverages and pharmaceuticals. Sugar, as sucrose is almost invariably called, has been a valued compo nent of the human diet for thousands of years. For the great majority of that time the only source of pure sucrose was the sugar-cane plant, varieties of which are all species or hybrids within the genus Saccharum. The sugar-cane crop was, and is, restricted to tropical and subtropical regions, and until the eighteenth century the sugar produced from it was available in Europe only to the privileged few. However, the expansion of cane production, particularly in the Caribbean area, in the late seventeenth and the eighteenth centuries, and the new sugar-beet crop in Europe in the nineteenth century, meant that sugar became available to an increasing proportion of the world's population.
Publisher: Springer
ISBN: 9789401066549
Category : Technology & Engineering
Languages : en
Pages : 0
Book Description
D.A. Cooke and R.K. Scott Sugar beet is one of just two crops (the other being sugar cane) which constitute the only important sources of sucrose - a product with sweeten ing and preserving properties that make it a major component of, or additive to, a vast range of foods, beverages and pharmaceuticals. Sugar, as sucrose is almost invariably called, has been a valued compo nent of the human diet for thousands of years. For the great majority of that time the only source of pure sucrose was the sugar-cane plant, varieties of which are all species or hybrids within the genus Saccharum. The sugar-cane crop was, and is, restricted to tropical and subtropical regions, and until the eighteenth century the sugar produced from it was available in Europe only to the privileged few. However, the expansion of cane production, particularly in the Caribbean area, in the late seventeenth and the eighteenth centuries, and the new sugar-beet crop in Europe in the nineteenth century, meant that sugar became available to an increasing proportion of the world's population.
Sugar Beet Journal
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Journal of the American Society of Sugar Beet Technologists
Author: American Society of Sugar Beet Technologists
Publisher:
ISBN:
Category : Sugar
Languages : en
Pages : 316
Book Description
Publisher:
ISBN:
Category : Sugar
Languages : en
Pages : 316
Book Description
The Sugar Beet
Author: Robert Grimshaw
Publisher:
ISBN:
Category : Beet sugar
Languages : en
Pages : 834
Book Description
Publisher:
ISBN:
Category : Beet sugar
Languages : en
Pages : 834
Book Description
Journal of Sugar Beet Research
Author:
Publisher:
ISBN:
Category : Sugar beet
Languages : en
Pages : 70
Book Description
Publisher:
ISBN:
Category : Sugar beet
Languages : en
Pages : 70
Book Description
Sugar Beet Journal
Author:
Publisher:
ISBN:
Category : Beet sugar industry
Languages : en
Pages : 31
Book Description
Publisher:
ISBN:
Category : Beet sugar industry
Languages : en
Pages : 31
Book Description
International Sugar Journal
Author:
Publisher:
ISBN:
Category : Sugar
Languages : en
Pages : 732
Book Description
Publisher:
ISBN:
Category : Sugar
Languages : en
Pages : 732
Book Description
Sugar Beet Journal
Author:
Publisher:
ISBN:
Category : Beet sugar
Languages : en
Pages : 236
Book Description
Publisher:
ISBN:
Category : Beet sugar
Languages : en
Pages : 236
Book Description
Structure and Function of Plant Roots
Author: R. Brouwer
Publisher: Springer Science & Business Media
ISBN: 940098314X
Category : Science
Languages : en
Pages : 381
Book Description
Publisher: Springer Science & Business Media
ISBN: 940098314X
Category : Science
Languages : en
Pages : 381
Book Description