Current developments in food and nutrition research.Vol. 1,Traditional cheeses from selected regions in Asia, Europe, and South America[electronic resource]

  • 其他作者: Oluk, Celile Aylin. , Karaca, Oya Berkay.
  • 出版: Singapore : Bentham Science c2020.
  • 版本: 1st ed.
  • 稽核項: 1 online resource (389 p.).
  • 標題: Food , Food Research. , Research.
  • ISBN: 9811432368 , 9789811432361
  • ISBN: 9789811432354
  • 試查全文@TNUA:
  • 附註: Includes bibliographical references and index.
  • 摘要: This book serves as a treatise on lesser known ethnic varieties of cheese made in regions ranging from Mesopotamia to Europe and America. Cheese experts from different countries including Brazil, Croatia, Iran, Macedonia, Montenegro and Turkey bring together a rich blend of information about the traditional cheese in each region. The contributors describe the chemical and microbial characteristics, production technology and artisan culture of cheese making for each local variety. The simple and systematic presentation of the information makes this a useful reference for a wide readership interested in food, dairy technology, and gastronomy, such as producers, consumers, academics and students. The book also represents an effort to bring forth knowledge about a culinary facet of the concrete cultural heritage of local communities which can benefit tourism and sustainability programs that involve the promotion of traditional dairy products. [Series intro] Current Developments in Food and Nutrition Research is a reference series intended for a multidisciplinary readership (researchers, students, and general readers) interested in subjects ranging from food science and technology to nutritional biochemistry and gastronomy.
  • 電子資源: https://dbs.tnua.edu.tw/login?url=https://www.eurekaselect.com/ebook_volume/2803
  • 系統號: 005338534
  • 資料類型: 電子書
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  • 引用網址: 複製連結