GCC traditional foods: Preparation and processing

Nasser Al-Habsi*, Mohammed Al-Khusaibi, Mohammad Shafiur Rahman

*المؤلف المقابل لهذا العمل

نتاج البحث

ملخص

Traditional food and beverage derived from land and sea, and it reflect an important trait of any nation’s cultural heritage. These foods are considered as essential daily or occasional dishes by the local populace for long time. The method and recipes of preparation have been inherited from generation to generation. Furthermore, traditional foods characterize a crucial component of people’s diet, health, and socioeconomic status (Trichopoulou, Soukara, & Vasilopoulou, 2007).

اللغة الأصليةEnglish
عنوان منشور المضيفFood Engineering Series
ناشرSpringer
الصفحات37-49
عدد الصفحات13
المعرِّفات الرقمية للأشياء
حالة النشرPublished - 2019

سلسلة المنشورات

الاسمFood Engineering Series
رقم المعيار الدولي للدوريات (المطبوع)1571-0297

ASJC Scopus subject areas

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  • ???subjectarea.asjc.1500.1502???
  • ???subjectarea.asjc.2200.2210???
  • ???subjectarea.asjc.1500.1508???

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