Hardback (11 Oct 2016)
Not available for sale
Out of stock
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.
| ISBN: | 9781498740890 |
| Publisher: | CRC Press |
| Imprint: | CRC Press |
| Pub date: | 11 Oct 2016 |
| DEWEY: | 664.07 |
| DEWEY edition: | 23 |
| Language: | English |
| Number of pages: | 340 |
| Weight: | 678g |
| Height: | 160mm |
| Width: | 294mm |
| Spine width: | 22mm |
$1.86off
Fundamentals of Momentum, Heat ...
Paperback
Published 24 Jun 2021
Save $1.86
$0.87off
The Secret Lives of Colour
Paperback
Published 06 Sep 2018
Save $0.87
Potential Pulses
Hardback
Published 07 Oct 2024
$8.40off
Numerical Methods
Paperback
Published 24 Oct 2024
Save $8.40
$131.90off
Thermoforming
Hardback
Published 30 Dec 2018
Save $131.90
$168.69off
Bioactive Food as Dietary Inter...
Paperback
Published 15 Feb 2019
Save $168.69
$1.90off
Fluid Bed Technology in Materia...
Paperback
Published 27 Sep 2019
Save $1.90
$55.70off
Finite Element Modeling of Mult...
Hardback
Published 21 Oct 2010
Save $55.70