ABSTRACT
The Mediterranean region is well known around the world for its rich culinary history. While most books tend to only focus on the nutritional, culinary, and/or health aspects of Mediterranean cuisine, this book presents a more scientific approach and discusses the composition of specific foods from the Mediterranean basin as well as specific processing methodologies applied to produce food in this area of the world.
TABLE OF CONTENTS
chapter 1|34 pages
Characteristics of Some Important Italian Cheeses
Parmigiano Reggiano, Grana Padano, Mozzarella, Mascarpone and Ricotta
chapter 2|30 pages
Croatian Meat Products with Mediterranean Influence
Dry-cured Hams and Other Products
