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By: (Edited by) Maria M. C. Vieira , (Edited by) Rui M. S. da Cruz
Werezi Extended Catalogue
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The 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.
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