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Asian Foods: Science and Technology Catharina Y. W. Ang 1st edition
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Asian Foods: Science and Technology
Catharina Y. W. Ang
Covers many types of Asian prepared foods - their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. This book discusses differences in preparations and varieties among diverse Asian ethnic groups and regions.
546 pages, Illustrations
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | April 5, 1999 |
| ISBN13 | 9781566767361 |
| Publishers | Taylor & Francis Inc |
| Pages | 564 |
| Dimensions | 152 × 229 × 36 mm · 870 g |
| Language | English |
| Editor | Ang, Catharina Y.W. |
| Editor | Huang, Yao-Wen |
| Editor | Liu, Keshun |
