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Nutritional and Health Aspects of Food in Oceania - Elsevier Traditional and Ethnic Food Series
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Nutritional and Health Aspects of Food in Oceania - Elsevier Traditional and Ethnic Food Series
Nutritional and Health Aspects of Food in Oceania provides an analysis of traditional and ethnic foods from Australia, New Zealand, Fiji, Papua New Guinea, Tonga, Hawaii, Samoa, Tuvalu, Solomon Islands, and New Caledonia. The book addresses the history of use, origin, composition, preparation, ingredient origin, nutritional aspects, and effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations while also providing suggestions on how to harmonize these regulations to promote global availability of these foods.
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Pendiente de lanzamiento | 1 de marzo de 2027 |
| Fecha de lanzamiento original | 2026 |
| ISBN13 | 9780443235276 |
| Editores | Elsevier Science Publishing Co Inc |
| Páginas | 400 |
| Dimensiones | 150 × 220 × 10 mm · 601 g (Peso (estimado)) |
| Editor | Bogueva, Diana, PhD (Centre for Advanced Food Enginomics, University of Sydney, Open Universities Australia - Curtin and Global Harmonization Initiative, Australia) |
| Editor | Perera, Conrad (School of Chemical Sciences, University of Auckland, New Zealand) |
