01073    a2200265   4500001001100000005001700011008003900028020001800067037003600085040000700121041000800128072001600136072001400152072002100166072002100187072001800208100002200226245005200248250000600300260002400306300001000330520042400340700002800764999001500792036778277420250317100407.0250312042021xx                   eng    a9780367782771  bTaylor & FranciscGBP 47.99fBB  a01  aeng7 aTDCT2thema7 aTDCT2bic7 aSCI0860002bisac7 aTEC0120002bisac7 a664.072bisac1 aRui M. S. da Cruz10aMediterranean FoodsbComposition and Processing  a1  bCRC Pressc20210331  a339 p  bThe 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.1 aMaria M. C. Vieira4B01  c1906d1906