Mediterranean Foods

Composition and Processing

Rui M. S. da Cruz, Maria M. C. Vieira (Herausgeber)

Buch | Hardcover

340 Seiten

2016
Crc Press Inc (Verlag)
978-1-4987-4089-0 (ISBN)

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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.

Rui M. S. da Cruz, Maria M.C. Vieira

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.

Erscheinungsdatum	24.05.2016
Zusatzinfo	18 Illustrations, color; 61 Illustrations, black and white
Verlagsort	Bosa Roca
Sprache	englisch
Maße	156 x 234 mm
Gewicht	771 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-4987-4089-8 / 1498740898
ISBN-13	978-1-4987-4089-0 / 9781498740890
Zustand	Neuware