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| LEADER |
00952cam a2200265 7i4500 |
| 001 |
0000153151 |
| 005 |
20230703090000.0 |
| 008 |
230703t20222022flua ### #00001eng## |
| 020 |
# |
# |
|a 9780367646875
|
| 040 |
# |
# |
|a UMT
|b eng
|c UMT
|d Loc
|e rda
|
| 090 |
0 |
# |
|a TX 740
|b .S63 2022
|
| 245 |
0 |
0 |
|a Snack foods :
|b processing, innovation, and nutritional aspects
|c edited by Sergio O. Serna-Saldivar.
|
| 264 |
# |
1 |
|a Boca Raton, Florida:
|b CRC Press,
|c 2022
|
| 264 |
# |
4 |
|c ♭2022
|
| 300 |
# |
# |
|a xi, 603 pages:
|b some illustrations;
|c 26 cm
|
| 336 |
# |
# |
|a text --
|2 rdacontent
|
| 337 |
# |
# |
|a unmediated --
|2 rdamedia
|
| 338 |
# |
# |
|a volume --
|2 rdacarrier
|
| 504 |
# |
# |
|a Includes bibliographical references and index
|
| 590 |
# |
# |
|a Fakulti Perikanan dan Sains Makanan (FPSM)
|
| 591 |
# |
# |
|a Pameran Buku Ilmiah 2022
|
| 650 |
# |
0 |
|a Snack foods
|
| 650 |
# |
0 |
|a Food science
|
| 700 |
0 |
# |
|a Serna Saldi?var, Sergio R. Otho?n
|
| 999 |
|
|
|a 1100114279
|b Book
|c Open Shelf
|e KOLEKSI TERBUKA
|
