Traditional Foods: General and Consumer Aspects: 10 (Integrating Food Science and Engineering Knowledge Into the Food Chain, 10) - Image 1

£88.21

This is the most expensive it has ever been. Walk away.

£88 today · previous high £88 · all-time low £88

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

Name: Traditional Foods: General and Consumer Aspects: 10 (Integrating Food Science and Engineering Knowledge Into the Food Chain, 10)
Brand: Springer
Price: 88.21 GBP
Availability: InStock

Low Fat

Price Distribution

Price distribution over 69 days • 1 price levels

Days at Price

Price Analysis

Most common price: £88 (69 days, 100.0%)

Price range: £88 - £88

Price levels: 1 different prices over 69 days

Description

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.

Product Specifications

Brand: Springer
Format: paperback
ASIN: 149397940X
Category: Books > Subjects > Food & Drink > Diets & Healthy Eating > Low Fat
Domain: Amazon UK
Release Date: 14 April 2018
Listed Since: 14 April 2018

Barcode

No barcode data available

This is the most expensive it has ever been. Walk away.

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

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Global Food Security and Wellness

Global Food Security and Wellness

Non-thermal Food Engineering Operations (Food Engineering Series)

Experiments in Unit Operations and Processing of Foods: 5 (Integrating Food Science and Engineering Knowledge Into the Food Chain, 5)

Food Process Engineering Operations (Contemporary Food Engineering)

Functional Properties of Traditional Foods: 12 (Integrating Food Science and Engineering Knowledge Into the Food Chain, 12)

Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry

Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry

Nanotechnology Applications in Dairy Science: Packaging, Processing, and Preservation (Innovations in Agricultural & Biological Engineering)

Nutritional and Health Aspects of Food in Western Europe (Elsevier traditional and Ethnic Food Series)

Handbook of Research on Food Science and Technology: Volume 2: Food Biotechnology and Microbiology

Emerging Thermal and Nonthermal Technologies in Food Processing

Food Processing: Advances in Thermal and Non-Thermal Technologies, Two Volume Set

Food Processing: Advances in Non-Thermal Technologies

Math Concepts for Food Engineering

Handbook of Research on Food Science and Technology: Volume 2: Food Biotechnology and Microbiology

Engineering Properties of Agricultural Produce

Technologies in Food Processing

Enzymes in Food Technology: Improvements and Innovations

Verpackung von Lebensmitteln: Lebensmitteltechnologische, verpackungstechnische und mikrobiologische Grundlagen

Processing of Fruits and Vegetables: From Farm to Fork (Innovations in Agricultural & Biological Engineering)

Verpackung von Lebensmitteln: Lebensmitteltechnologische, verpackungstechnische und mikrobiologische Grundlagen

Smart and Sustainable Food Technologies

This is the most expensive it has ever been. Walk away.

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

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Global Food Security and Wellness

Global Food Security and Wellness

Non-thermal Food Engineering Operations (Food Engineering Series)

Experiments in Unit Operations and Processing of Foods: 5 (Integrating Food Science and Engineering Knowledge Into the Food Chain, 5)

Food Process Engineering Operations (Contemporary Food Engineering)

Functional Properties of Traditional Foods: 12 (Integrating Food Science and Engineering Knowledge Into the Food Chain, 12)

Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry

Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry

Nanotechnology Applications in Dairy Science: Packaging, Processing, and Preservation (Innovations in Agricultural & Biological Engineering)

Nutritional and Health Aspects of Food in Western Europe (Elsevier traditional and Ethnic Food Series)

Handbook of Research on Food Science and Technology: Volume 2: Food Biotechnology and Microbiology

Emerging Thermal and Nonthermal Technologies in Food Processing

Food Processing: Advances in Thermal and Non-Thermal Technologies, Two Volume Set

Food Processing: Advances in Non-Thermal Technologies

Math Concepts for Food Engineering

Handbook of Research on Food Science and Technology: Volume 2: Food Biotechnology and Microbiology

Engineering Properties of Agricultural Produce

Technologies in Food Processing

Enzymes in Food Technology: Improvements and Innovations

Verpackung von Lebensmitteln: Lebensmitteltechnologische, verpackungstechnische und mikrobiologische Grundlagen

Processing of Fruits and Vegetables: From Farm to Fork (Innovations in Agricultural & Biological Engineering)

Verpackung von Lebensmitteln: Lebensmitteltechnologische, verpackungstechnische und mikrobiologische Grundlagen

Smart and Sustainable Food Technologies