Name: Traditional Foods: General and Consumer Aspects (Integrating Food Science and Engineering Knowledge Into the Food Chain, 10) (en Inglés)
SKU: 57703593
Price: 1858.65 MXN
Availability: InStock
Author: Kristbergsson Kristberg,Oliveira Jorge
ISBN: 9781489976468

portada Traditional Foods: General and Consumer Aspects (Integrating Food Science and Engineering Knowledge Into the Food Chain, 10) (en Inglés)

Traditional Foods: General and Consumer Aspects (Integrating Food Science and Engineering Knowledge Into the Food Chain, 10) (en Inglés)

Formato

Libro Físico

Editorial

Springer

Autor

Kristbergsson Kristberg,Oliveira Jorge

Idioma

Inglés

N° páginas

444

Encuadernación

Tapa Dura

ISBN13

9781489976468

N° edición

Traditional Foods: General and Consumer Aspects (Integrating Food Science and Engineering Knowledge Into the Food Chain, 10) (en Inglés)

Kristbergsson Kristberg,Oliveira Jorge (Autor) · Springer · Tapa Dura

Libro Nuevo Importado

Envío: 14 a 19 días háb.

$ 3,379.36$ 1,858.65

-45%

Costos de importación incluídos en el precio ✅

Libro Nuevo

Quedan más de 100 unidades

$ 1,858.65

¡Envío Gratis! Llega entre el 28 Sep y el 06 Oct a CUAUHTÉMOC, Ciudad de México. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "Traditional Foods: General and Consumer Aspects (Integrating Food Science and Engineering Knowledge Into the Food Chain, 10) (en Inglés)"

This first volume of the 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. 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 fromChina, 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.