Traditional Foods: General And Consumer Aspects (integrating Food Science And Engineering Knowledge Into The Food Chain)
by Kristberg Kristbergsson /
2016 / English / PDF
11.8 MB Download
This first volume of the
This first volume of theTrilogy of Traditional
Foods
Trilogy of Traditional
Foods, part of the ISEKI Food Series, covers general and
consumer aspects of traditional foods. It offers numerous recipes
of traditional foods from across the world, with some chapters
providing detailed descriptions on how to mix, cook, bake or
store a particular food item in order to produce the desired
effect.
, part of the ISEKI Food Series, covers general and
consumer aspects of traditional foods. It offers numerous recipes
of traditional foods from across the world, with some chapters
providing detailed descriptions on how to mix, cook, bake or
store a particular food item in order to produce the desired
effect.
Traditional Foods; General and Consumer Aspects is divided into
six sections. The first section focuses on general aspects of
traditional foods and covers the perception of traditional foods
and some general descriptions of traditional foods in different
countries. This is followed by sections on Traditional Dairy
Products, Traditional Cereal Based Products, Traditional Meat and
Fish Products, Traditional Beverages and Traditional Deserts,
Side Dishes and Oil products from various countries.
Traditional Foods; General and Consumer Aspects is divided into
six sections. The first section focuses on general aspects of
traditional foods and covers the perception of traditional foods
and some general descriptions of traditional foods in different
countries. This is followed by sections on Traditional Dairy
Products, Traditional Cereal Based Products, Traditional Meat and
Fish Products, Traditional Beverages and Traditional Deserts,
Side Dishes and Oil products from various countries.The international List of Contributors, which includes
authors from China, Bulgaria, Portugal, France, Norway, Romania,
Slovakia, and Brazil, to name a few, shows its truly international
perspective. The volume caters to the practicing food professional
as well as the interested reader.
The international List of Contributors, which includes
authors from China, Bulgaria, Portugal, France, Norway, Romania,
Slovakia, and Brazil, to name a few, shows its truly international
perspective. The volume caters to the practicing food professional
as well as the interested reader.
