Mediterranean Foods

Composition and Processing

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

Buch | Softcover

339 Seiten

2021
CRC Press (Verlag)
978-0-367-78277-1 (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	06.04.2021
Verlagsort	London
Sprache	englisch
Maße	156 x 234 mm
Gewicht	748 g
Themenwelt	Naturwissenschaften ► Biologie
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-367-78277-4 / 0367782774
ISBN-13	978-0-367-78277-1 / 9780367782771
Zustand	Neuware