Snack foods : processing, innovation, and nutritional aspects

• Material Type: 図書
• ISBN: 9780367646875 (hardback); 9780367653514 (paperback)
• ISBN (error code): 9781003129066 (ebook)
• Title: Snack foods : processing, innovation, and nutritional aspects
• Author/Editor: edited by Sergio O. Serna-Saldivar
• Edition: First edition
• Author Heading: Serna Saldívar, Sergio R. Othón
• Publication, Distribution, etc.: Boca Raton : CRC Press/Taylor & Francis Group (出版)
• Publication Date: 2022
• Publication Date (W3CDTF): 2022
• Extent: xi, 603 pages
• Other physical details: illustrations
• Size: 27 cm
• Place of Publication (Country Code): US
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Snack foods; Food science
• LCC: TX740
• DDC: 664/.6
• NDLC: PC37
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references and index
• Holding library: 国立国会図書館
• Call No.: PC37-D3
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 031856218; http://id.ndl.go.jp/bib/031856218
• LC Control Number: 2021040007; https://lccn.loc.gov/2021040007
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Summary, etc.: "This book provides a technical review of snack foods. Emphasis is made in flavored salty snacks commonly used as finger foods including popcorn, whea...