1. Bread-making quality of wheat: a century of breeding in Europe
by Belderok. B. et all 
Price: USD 175.00
Dealer: ZVAB, Antiquariaat van Starkenburg
Description: ISBN10: 0792363833, ISBN13: 9780792363835, [publisher: Kluwer] Hardcover cloth, 416 pp [Apeldoorn, Netherlands] [Publication Year: 2000]  

2. Bread-making quality of wheat: a century of breeding in Europe
by Belderok. B. et all 
Price: USD 193.36
Dealer: Abebooks, Antiquariaat van Starkenburg
Description: ISBN10: 0792363833, ISBN13: 9780792363835, [publisher: Kluwer] Hardcover cloth, 416 pp [Apeldoorn, Netherlands] [Publication Year: 2000]  

3. Bread-Making Quality of Wheat: A Century of Breeding in Europe
by Belderok, Bob, and Mesdag, Hans, and Donner, Dingena A 
Price: USD 234.84
Dealer: Alibris
Description: Dordrecht Springer 2000 Hard cover New. Sewn binding. Cloth over boards. 416 p. Contains: Unspecified. 

4. Bread-making quality of wheat : A century of breeding in Europe
by Bob Belderok 
Price: USD 238.21
Dealer: ZVAB, AHA-BUCH GmbH
Description: ISBN10: 0792363833, ISBN13: 9780792363835, [publisher: Springer Netherlands] Hardcover Druck auf Anfrage Neuware - Printed after ordering - Wheat has a long history of serving as an important food crop to mankind. Especially in the Northern Hemisphere, it has been appreciated as a major source of energy through its carbohydrates, and in more recent times for its supply of valuable proteins. This combination of carbohydrates and proteins gives wheat its unique properties for making breads of different kinds of tastes. During the course of history, the quality of wheat has improved stead ily, undoubtedly for a long time by accident, and for reasons little under stood. Over the last 150 years our knowledge has increased on farming and crop husbandry, on bringing about improvements through goal-oriented plant breeding, and on milling and baking technology, leading to the standards that we enjoy today. This process will certainly continue as our knowledge of the genetic reservoir of wheat species increases. The European Cereal Atlas Foundation (ECAF) maintains the aim of in creasing and disseminating knowledge about cereal crops. Within that scope ECAF has decided to publish a book on the history of bread wheat in Europe, the development of associated bread-making technology, and the breeding of bread wheats during the twentieth century. As ECAF is a Dutch foundation, its Board is particularly pleased to have found three Dutch scientists willing to contribute to this volume. Two of them have served wheat science in the Netherlands for their entire scientific careers, spanning a period starting around 1955 and lasting for several decades of very productive wheat science development. [Einbeck, Germany] [Publication Year: 2000]  

5. Bread-making quality of wheat: A century of breeding in Europe by Belderok, Bob, Mesdag, Hans, Donner, Dingena A. [Hardcover ]
by Belderok, Bob , Mesdag, Hans , Donner, Dingena A.  
Price: USD 242.75
Dealer: Abebooks, booksXpress
Description: ISBN10: 0792363833, ISBN13: 9780792363835, [publisher: Springer] Hardcover [Bayonne, NJ, U.S.A.] [Publication Year: 2000]  

6. Bread-making quality of wheat: A century of breeding in Europe
by Belderok, Bob; Mesdag, Hans; Donner, Dingena A. 
Price: USD 261.47
Dealer: Abebooks, Lucky's Textbooks
Description: ISBN10: 0792363833, ISBN13: 9780792363835, [publisher: Springer] Hardcover [Dallas, TX, U.S.A.] [Publication Year: 2000]  

7. Bread-making quality of wheat : A century of breeding in Europe
by Bob Belderok 
Price: USD 263.20
Dealer: AbebooksDE, AHA-BUCH GmbH
Description: ISBN10: 0792363833, ISBN13: 9780792363835, [publisher: Springer Netherlands] Hardcover Druck auf Anfrage Neuware - Printed after ordering - Wheat has a long history of serving as an important food crop to mankind. Especially in the Northern Hemisphere, it has been appreciated as a major source of energy through its carbohydrates, and in more recent times for its supply of valuable proteins. This combination of carbohydrates and proteins gives wheat its unique properties for making breads of different kinds of tastes. During the course of history, the quality of wheat has improved stead ily, undoubtedly for a long time by accident, and for reasons little under stood. Over the last 150 years our knowledge has increased on farming and crop husbandry, on bringing about improvements through goal-oriented plant breeding, and on milling and baking technology, leading to the standards that we enjoy today. This process will certainly continue as our knowledge of the genetic reservoir of wheat species increases. The European Cereal Atlas Foundation (ECAF) maintains the aim of in creasing and disseminating knowledge about cereal crops. Within that scope ECAF has decided to publish a book on the history of bread wheat in Europe, the development of associated bread-making technology, and the breeding of bread wheats during the twentieth century. As ECAF is a Dutch foundation, its Board is particularly pleased to have found three Dutch scientists willing to contribute to this volume. Two of them have served wheat science in the Netherlands for their entire scientific careers, spanning a period starting around 1955 and lasting for several decades of very productive wheat science development. [Einbeck, Germany] [Publication Year: 2000]  

8. Bread making quality of wheat : A century of breeding in Europe
by Bob Belderok 
Price: USD 279.37
Dealer: Biblio, Ria Christie Collections
Description: Hard Cover. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; The Bread-making quality of wheat : A century of breeding in Europe. ISBN 0792363833 9780792363835 [GB] 

9. Bread making quality of wheat: A century of breeding in Europe
by Belderok Bob; Mesdag Hans; Donner Dingena A 
Price: USD 326.00
Dealer: Biblio, SOUTHAUSTRALIANBOOKS
Description: Springer. Hardcover. New. 9x6x1. Springer ISBN 0792363833 9780792363835 [US]