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Traditional Foods

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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
Attention for Chapter 13: The Legume Grains: When Tradition Goes Hand in Hand with Nutrition
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Chapter title
The Legume Grains: When Tradition Goes Hand in Hand with Nutrition
Chapter number 13
Book title
Traditional Foods
Published by
Springer, Boston, MA, January 2016
DOI 10.1007/978-1-4899-7648-2_13
Book ISBNs
978-1-4899-7646-8, 978-1-4899-7648-2
Authors

Marta Wilton Vasconcelos, Ana Maria Gomes, Vasconcelos, Marta Wilton, Gomes, Ana Maria

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 9 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 9 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 2 22%
Student > Master 2 22%
Student > Postgraduate 1 11%
Unknown 4 44%
Readers by discipline Count As %
Pharmacology, Toxicology and Pharmaceutical Science 1 11%
Biochemistry, Genetics and Molecular Biology 1 11%
Agricultural and Biological Sciences 1 11%
Immunology and Microbiology 1 11%
Unknown 5 56%