株式会社極東書店トップ ＞ 商品一覧 ＞ Traditional Foods: General and Consumer Aspects. Softcover reprint of the original 1st ed. 2016
商品詳細
Traditional Foods: General and Consumer Aspects. Softcover reprint of the original 1st ed. 2016
・ISBN 978-1-4939-7940-0 paper EUR 129.99
￥34,745.- (税込) ※（※）価格はご注文時の参考価格となります。
納品価格につきましては書籍の入荷時点で確定となります。
版元の原価改定、外国為替の変動等により異なる場合がございますので、予めご了承下さい。
お気に入り
★★★
| 著者・編者 | Kristbergsson, Kristberg / Oliveira, Jorge (eds.), |
|---|---|
| シリーズ | (Integrating Food Science and Engineering Knowledge Into the Food Chain) |
| 出版社 | (Springer-Verlag New York Inc., US) |
| 出版年月 | 2018 |
| ページ数 | 416 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A02-50000＞ |
解説
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.
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.