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Modernization of Traditional Food Processes and Products

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Cover of 'Modernization of Traditional Food Processes and Products'

Table of Contents

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    Book Overview
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    Chapter 1 Traditional Polish Curd Cheeses
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    Chapter 2 “Túró Rudi”: Everyone’s Favourite Milk Dessert in Hungary
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    Chapter 3 Quark: A Traditional German Fresh Cheese
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    Chapter 4 Modernization of the Traditional Irish Cream Liqueur Production Process
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    Chapter 5 Modernization of Skyr Processing: Icelandic Acid-Curd Soft Cheese
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    Chapter 6 Karachay Ayran: From Domestic Technology to Industrial Production
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    Chapter 7 German Bread and Related Process Technology
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    Chapter 8 Production of Pastas with Bread Wheat Flour
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    Chapter 9 Use of Edible Coatings, a Novel Preservation Method for Nuts
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    Chapter 10 Kaanga Wai: Development of a Modern Preservation Process for a Traditional Maori Fermented Food
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    Chapter 11 Thai Fish Sauce: A Traditional Fermented Sauce
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    Chapter 12 Yunnan Fermented Bean Curds: Furu (Lufu)
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    Chapter 13 Tempe from Traditional to Modern Practices
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    Chapter 14 Modernization of Manufacturing Process for Traditional Indian Dairy Products
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    Chapter 15 Yunnan Pu-erh Tea
Attention for Chapter 10: Kaanga Wai: Development of a Modern Preservation Process for a Traditional Maori Fermented Food
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