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000915987 019__ $$a1125111433$$a1126217786$$a1127180719
000915987 020__ $$a9783030246204$$q(electronic book)
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000915987 0247_ $$a10.1007/978-3-030-24620-4$$2doi
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000915987 24500 $$aTraditional foods :$$bhistory, preparation, processing and safety /$$cedited by Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman.
000915987 264_1 $$aCham, Switzerland :$$bSpringer,$$c2019.
000915987 300__ $$a1 online resource (xvi, 302 pages) :$$billustrations.
000915987 336__ $$atext$$btxt$$2rdacontent
000915987 337__ $$acomputer$$bc$$2rdamedia
000915987 338__ $$aonline resource$$bcr$$2rdacarrier
000915987 4901_ $$aFood engineering series,$$x1571-0297
000915987 500__ $$aIncludes index.
000915987 506__ $$aAccess limited to authorized users.
000915987 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed October 23, 2019).
000915987 650_0 $$aFood.
000915987 7001_ $$aAl-Khusaibi, Mohammed,$$eeditor.
000915987 7001_ $$aAl-Habsi, Nasser,$$eeditor.
000915987 7001_ $$aShafiur Rahman, Mohammad,$$eeditor.
000915987 77608 $$iPrint version:$$aAl-Khusaibi, Mohammed$$tTraditional Foods : History, Preparation, Processing and Safety$$dCham : Springer,c2019$$z9783030246198
000915987 830_0 $$aFood engineering series (Springer).
000915987 852__ $$bebk
000915987 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-030-24620-4$$zOnline Access$$91397441.1
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