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Innovations in Traditional Foods
Paperback
ISBN13: 9780128148877
Publisher: Woodhead Publishing
Published: Jan 16 2019
Pages: 348
Weight: 1.33
Height: 0.73 Width: 7.50 Depth: 9.25
Language: English
Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market.
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