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| LEADER |
00938cam a2200253 7i4500 |
| 001 |
0000076531 |
| 005 |
20230322090000.0 |
| 020 |
|
|
|a 9781003129066 (electronic book)
|
| 090 |
0 |
0 |
|a TX740
|b .S63 2022
|
| 245 |
0 |
0 |
|a Snack foods :
|b processing, innovation, and nutritional aspects
|c edited by Sergio O. Serna Saldivar.
|
| 250 |
|
|
|a First edition.
|
| 264 |
|
|
|a Boca Raton:
|b CRC Press,
|c 2022.
|
| 300 |
|
|
|a 1 online resource (xi, 603 pages):
|b text file, PDF.
|
| 336 |
|
|
|a text
|2 rdacontent
|
| 337 |
|
|
|a computer
|2 rdamedia
|
| 338 |
|
|
|a online resource
|2 rdacarrier
|
| 650 |
|
0 |
|a Food science
|
| 650 |
|
0 |
|a Snack foods
|
| 655 |
|
0 |
|a Electronic books
|
| 700 |
1 |
|
|a Serna Saldivar, Sergio R. Othon
|
| 856 |
4 |
2 |
|u http://library.unisel.edu.my/web/guest/mylibrary
|
| 997 |
|
|
|a Engineering & Life Sciences, Faculty
|b Science & Biotechnology, Department
|
| 998 |
|
|
|a Biotechnology, Degree
|
| 999 |
|
|
|a EBO0019484
|b EBOOK
|c EBOOK
|e Electronic resources
|
