Mediterranean Foods: Composition and Processing
Editat de Rui M. S. da Cruz, Maria M. C. Vieiraen Limba Engleză Paperback – 31 mar 2021
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Specificații
ISBN-13: 9780367782771
ISBN-10: 0367782774
Pagini: 339
Dimensiuni: 156 x 234 mm
Greutate: 0.75 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Locul publicării:Boca Raton, United States
ISBN-10: 0367782774
Pagini: 339
Dimensiuni: 156 x 234 mm
Greutate: 0.75 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Locul publicării:Boca Raton, United States
Cuprins
Characteristics of the Main Italian Cheeses: Parmigiano Reggiano, Grana Padano, Mozzarella, Mascarpone and Ricotta. Croatian Meat Products with Mediterranean Influence: Dry-cured Hams and Other Products. Fish Products from South Portugal: Dried Litão, Tuna Muxama, and Canned Mackerel. Egyptian Legumes and Cereal Foods: Traditional and New Methods for Processing. Slovenian Dairy Products. Spanish Dry-cured Hams and Fermented Sausages. Slovenian Honey and Honey Based Products. The Main Portuguese Sheep Cheeses. Portuguese Galega Kale. Turkish Meat Products. Greek Dairy Products.
Notă biografică
Rui M. S. da Cruz, Maria M.C. Vieira
Descriere
The Mediterranean region is well known around the world for its rich culinary history. While most books tend to only focus on the nutritional, culinary, and/or health aspects of Mediterranean cuisine, this book presents a more scientific approach and discusses the composition of specific foods from the Mediterranean basin as well as specific pro