Innovations in Traditional Foods

Galanakis.jpg
Galanakis.jpg

Innovations in Traditional Foods

0.00

Innovations in Traditional Foods

Charis Michel Galanakis
Elsevier S&T
348 pages
ISBN-13: 978-0128148877
January 2019

Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market.

Add To Cart