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000915905 020__ $$a9783030236212$$q(electronic book)
000915905 020__ $$a3030236218$$q(electronic book)
000915905 020__ $$z9783030236205
000915905 0247_ $$a10.1007/978-3-030-23621-2$$2doi
000915905 035__ $$aSP(OCoLC)on1123218851
000915905 035__ $$aSP(OCoLC)1123218851
000915905 040__ $$aGW5XE$$beng$$erda$$epn$$cGW5XE$$dEBLCP$$dOCLCF$$dUKMGB$$dUKOBU
000915905 049__ $$aISEA
000915905 050_4 $$aTP370.5$$b.R44 2019eb
000915905 08204 $$a664/.02$$223
000915905 24500 $$aReformulation as a strategy for developing healthier food products :$$bchallenges, recent developments and future prospects /$$cVassilios Raikos, Viren Ranawana, editors.
000915905 264_1 $$aCham :$$bSpringer,$$c[2019]
000915905 264_4 $$c©2019
000915905 300__ $$a1 online resource :$$billustrations
000915905 336__ $$atext$$btxt$$2rdacontent
000915905 337__ $$acomputer$$bc$$2rdamedia
000915905 338__ $$aonline resource$$bcr$$2rdacarrier
000915905 500__ $$aIncludes index.
000915905 506__ $$aAccess limited to authorized users.
000915905 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed October 17, 2019).
000915905 650_0 $$aFood industry and trade.
000915905 650_0 $$aProcessed foods$$xHealth aspects.
000915905 650_0 $$aNutrition.
000915905 7001_ $$aRaikos, Vassilios,$$eeditor.
000915905 7001_ $$aRanawana, Viren,$$eeditor.
000915905 852__ $$bebk
000915905 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-030-23621-2$$zOnline Access$$91397441.1
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000915905 980__ $$aEBOOK
000915905 980__ $$aBIB
000915905 982__ $$aEbook
000915905 983__ $$aOnline
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