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    Gastronomy and Food Science

    Published 2021
    Table of Contents: “…Montesano, Francesco Serio and Maria Gonnella -- Olive oil in gastronomy and food science / Maria Lisa Clodoveo -- From folklore to the nutraceutical world : the Corema album potential / Maria João Barroca and Aida Moreira da Silva -- Food processing by-products and molecular gastronomy / Gabriela Precup, Laura Mitrea, Lavinia Florina Călinoiu, Adrian heorghe Martău, Amalia Nemeş, Bernadett Emoke Teleky, Vasile Coman and Dan Cristian Vodnar -- Recipes for the valorization of culinary by-products and leftovers / Özge Seçmeler and Yaşar Sevimli -- Gastronomic tourism and the senior foodies market / Adela Balderas-Cejudo, Ian Patterson and George W. …”
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