Asian Food SCIENCE & TECHNOLOGY

Asian Food SCIENCE & TECHNOLOGY

This comprehensive book provides information on many types of Asian prepared foods; their origin, preparastion methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Including over 400 varieties of Asian foods

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Bibliographic Details
Other Authors: Yao-Wen Huang (edited), Liu, KeShun 1958- (edited), Ang, Catharina Y.W (edited)
Format: Book
Language:English
Published: Boca Raton, Florida CRC Press Taylor & Francis Group 1999
Subjects:
Food habits > Asia
Gastronomy > Asia
Online Access:Click Here to View Status and Holdings.
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