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 processing methodologies applied to produce food in this area of the world.
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Sprache Englisch ● Format PDF ● Seiten 339 ● ISBN 9781498740906 ● Herausgeber Rui M. S. da Cruz & Maria M. C. Vieira ● Verlag CRC Press ● Erscheinungsjahr 2017 ● herunterladbar 3 mal ● Währung EUR ● ID 5364436 ● Kopierschutz Adobe DRM
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