Traditional Foods: General and Consumer Aspects (Integrating Food Science and Engineering Knowledge Into the Food Chain)

Traditional Foods: General and Consumer Aspects (Integrating Food Science and Engineering Knowledge Into the Food Chain)


This first quantity of the Trilogy of conventional Foods, a part of the ISEKI meals sequence, covers normal and buyer points of conventional meals. It deals quite a few recipes of conventional meals from the world over, with a few chapters delivering targeted descriptions on easy methods to combine, cook dinner, bake or shop a specific nutrition merchandise that allows you to produce the specified effect.
Traditional meals; basic and patron features is split into six sections. the 1st part makes a speciality of common facets of conventional meals and covers the conception of conventional meals and a few basic descriptions of conventional meals in several nations. this can be via sections on conventional Dairy items, conventional Cereal dependent items, conventional Meat and Fish items, conventional drinks and standard Deserts, facet Dishes and Oil items from numerous countries.

The overseas checklist of individuals, along with authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to call a number of, indicates its actually overseas viewpoint. the amount caters to the training foodstuff specialist in addition to the reader.

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