Traditional Foods: History, Preparation, Processing and Safety (Food Engineering) (Paperback)

Traditional Foods: History, Preparation, Processing and Safety (Food Engineering) By Mohammed Al-Khusaibi (Editor), Nasser Al-Habsi (Editor), Mohammad Shafiur Rahman (Editor) Cover Image

Traditional Foods: History, Preparation, Processing and Safety (Food Engineering) (Paperback)

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Overview of Traditional FoodsHistory of Arab Traditional Foods
Omani Traditional Foods: Overview
Omani Traditional Foods: Preparation, Processing and Nutrition
Arab Traditional Foods: Preparation, Processing and Nutrition
GCC Traditional Foods: Preparation, Processing and Nutrition
Indian Traditional Foods: Preparation, Processing and Nutrition
European Traditional Foods: Preparation, Processing and Nutrition
African Traditional Foods: Preparation, Processing and Nutrition
Indigenous Australian Foods: Preparation, Processing and Nutrition
Native American Foods: Preparation, Processing and Nutrition
Traditional Foods and Tourism
Traditional Foods, Sensory Excitements and Pleasure
Laws and Regulations of Traditional Foods: Past, Present and Future
Mohammed Khalfan Al-Khusaibi is an Assistant Professor in the Department of Food Science and Nutrition, College of Agricultural and Marine Science, at Sultan Qaboos University in Muscat, Oman Nasser Al-Habsi is an Assistant Professor in the Department of Food Science and Nutrition, College of Agricultural and Marine Science, at Sultan Qaboos University in Muscat, Oman Mohammad Shafiur Rahman is a Professor in the Department of Food Science and Nutrition, College of Agricultural and Marine Science, at Sultan Qaboos University in Muscat, Oman
Product Details ISBN: 9783030246228
ISBN-10: 3030246221
Publisher: Springer
Publication Date: October 30th, 2020
Pages: 302
Language: English
Series: Food Engineering