| 000 | 01073 a2200265 4500 | ||
|---|---|---|---|
| 001 | 0367782774 | ||
| 005 | 20250317100407.0 | ||
| 008 | 250312042021xx eng | ||
| 020 | _a9780367782771 | ||
| 037 |
_bTaylor & Francis _cGBP 47.99 _fBB |
||
| 040 | _a01 | ||
| 041 | _aeng | ||
| 072 | 7 |
_aTDCT _2thema |
|
| 072 | 7 |
_aTDCT _2bic |
|
| 072 | 7 |
_aSCI086000 _2bisac |
|
| 072 | 7 |
_aTEC012000 _2bisac |
|
| 072 | 7 |
_a664.07 _2bisac |
|
| 100 | 1 | _aRui M. S. da Cruz | |
| 245 | 1 | 0 |
_aMediterranean Foods _bComposition and Processing |
| 250 | _a1 | ||
| 260 |
_bCRC Press _c20210331 |
||
| 300 | _a339 p | ||
| 520 | _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. | ||
| 700 | 1 |
_aMaria M. C. Vieira _4B01 |
|
| 999 |
_c1906 _d1906 |
||