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Traditional Foods

Overview of attention for book
Cover of 'Traditional Foods'

Table of Contents

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    Book Overview
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    Chapter 1 European Consumers’ Definition and Perception of Traditional Foods
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    Chapter 2 Consumer’s Valuation and Quality Perception of Kid’s Meat from Traditional “Cabrito da Gralheira”: Protected Geographical Indication
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    Chapter 3 Traditional Fermented Foods in Thailand
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    Chapter 4 Traditional Food in Romania Integrated in a Protected Geographical Designations System
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    Chapter 5 Traditional Foods in Slovakia
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    Chapter 6 Traditional Foods in Turkey: General and Consumer Aspects
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    Chapter 7 Indian Traditional Fermented Dairy Products
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    Chapter 8 Traditional Bulgarian Dairy Food
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    Chapter 9 Dulce de Leche : Technology, Quality, and Consumer Aspects of the Traditional Milk Caramel of South America
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    Chapter 10 Austrian Dumplings
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    Chapter 11 French Bread Baking
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    Chapter 12 Traditional Rye Sourdough Bread in the Baltic Region
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    Chapter 13 The Legume Grains: When Tradition Goes Hand in Hand with Nutrition
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    Chapter 14 Traditional Food Product s from Prosopis sp. Flour
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    Chapter 15 Amaranth: An Andean Crop with History, Its Feeding Reassessment in America
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    Chapter 16 Yunnan Fermented Meat: Xuanwei Ham, Huotui
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    Chapter 17 Selected Viennese Meat Specialties
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    Chapter 18 Dried Norse Fish
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    Chapter 19 Utilization of Different Raw Materials from Sheep and Lamb in Norway
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    Chapter 20 Muxama and Estupeta : Traditional Food Products Obtained from Tuna Loins in South Portugal and Spain
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    Chapter 21 Salting and Drying of Cod
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    Chapter 22 Brazilian Charqui Meats
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    Chapter 23 German Beer
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    Chapter 24 “Pálinka”: Hungarian Distilled Fruit
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    Chapter 25 Tokaji Aszú: “The Wine of Kings, the King of Wines”
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    Chapter 26 Mead: The Oldest Alcoholic Beverage
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    Chapter 27 Midus: A Traditional Lithuanian Mead
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    Chapter 28 Horchata
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    Chapter 29 “Dobos”: A Super-cake from Hungary
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    Chapter 30 Traditional Green Table Olives from the South of Portugal
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    Chapter 31 Extra Virgin Olive Oil and Table Olives from Slovenian Istria
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    Chapter 32 A Perspective on Production and Quality of Argentinian Nut Oils
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    Chapter 33 Pupunha ( Bactris gasipaes ): General and Consumption Aspects
Overall attention for this book and its chapters
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Mentioned by

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5 tweeters
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11 Wikipedia pages

Citations

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14 Dimensions

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46 Mendeley
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Title
Traditional Foods
Published by
Springer US, March 2016
DOI 10.1007/978-1-4899-7648-2
ISBNs
978-1-4899-7646-8, 978-1-4899-7648-2
Authors

Aixiang, Huang, Sirisansaneeyakul, Sarote, Chisti, Yusuf

Editors

Kristberg Kristbergsson, Jorge Oliveira

Twitter Demographics

The data shown below were collected from the profiles of 5 tweeters who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 46 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Indonesia 1 2%
Spain 1 2%
Portugal 1 2%
Unknown 43 93%

Demographic breakdown

Readers by professional status Count As %
Student > Master 14 30%
Student > Bachelor 8 17%
Professor > Associate Professor 5 11%
Student > Postgraduate 5 11%
Student > Ph. D. Student 4 9%
Other 7 15%
Unknown 3 7%
Readers by discipline Count As %
Agricultural and Biological Sciences 13 28%
Economics, Econometrics and Finance 6 13%
Biochemistry, Genetics and Molecular Biology 5 11%
Chemistry 4 9%
Social Sciences 4 9%
Other 9 20%
Unknown 5 11%