An edition of Snack Food
(1990)
Snack Food
by R. Gordon Booth
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Previews available in: English
Subjects
Chemistry, Food industry and trade, Food Science, Food scienceShowing 3 featured editions. View all 3 editions?
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Snack Food
1990, Springer Science & Business Media
electronic resource /
in English
1461314771 9781461314776
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Book Details
Table of Contents
1 Ingredients: Their Attributes and Functions
2 Bread, Pastry, and Cakes
3 Cookies, Crackers, and Other Flour Confectionery
4 Chocolate Confectionery
5 Sugar Confectionery
6 Extruded Snacks
7 Pickles, Sauces, and Dips
8 Snack Foods of Dairy Origin
9 Fish Snacks and Shellfish Snacks
10 Meat-based Snack Foods
11 Fruit-based Snacks Including Dried and Candied Fruit
12 Nuts
13 Potato-based Textured Snacks
14 Health Food Snacks
15 Refrigeration and Snack Foods
16 Nutritional Implications
17 Packaging for Preservation of Snack Food
18 Plant and Equipment Related to Snack Food Manufacturing Operations.
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History
- Created July 7, 2019
- 3 revisions
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| December 20, 2023 | Edited by ImportBot | import existing book |
| February 27, 2022 | Edited by ImportBot | import existing book |
| July 7, 2019 | Created by MARC Bot | Imported from Internet Archive item record |