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Table of contents (19 chapters)
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From Book News, Inc.
A broad, interdisciplinary treatment of the snack food industry in the US and Great Britain. Considers product development, the assembly of raw materials, storage, processing, packaging, and consumption of such goodies as cookies and crackers, candy, pastries, and those based on dairy, meat, seafood, fruit, nuts, potatoes, and corn. Defines snack food, and discusses characteristics, product concepts, production techniques, and new data on the nutritional impact. Annotation copyright Book News, Inc. Portland, Or.
Editors and Affiliations
Bibliographic Information
Book Title: Snack Food
Editors: R. Gordon Booth
DOI: https://doi.org/10.1007/978-1-4613-1477-6
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: Van Nostrand Reinhold 1990
Hardcover ISBN: 978-0-442-23745-5Published: 31 January 1991
Softcover ISBN: 978-1-4612-8795-7Published: 12 November 2011
eBook ISBN: 978-1-4613-1477-6Published: 06 December 2012
Edition Number: 1
Number of Pages: XII, 402
Topics: Food Science