The Sophisticated Olive: The Complete Guide to Olive Cuisine の感想
参照データ
| タイトル | The Sophisticated Olive: The Complete Guide to Olive Cuisine |
| 発売日 | 販売日未定 |
| 製作者 | Marie Nadine Antol |
| 販売元 | Square One Pub |
| JANｺｰﾄﾞ | 9780757000249 |
| カテゴリ | » 洋書 » Subjects » Education & Reference |
購入者の感想
The futures of olives are to be looking forwards for future peoples.
＊29th EFFoST International Conference. The European Federation of Food Science & Technology. Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society. 10-12 November 2015 | Athens, Greece. Innovative Euro-Japan Collaboration. Olive, cacao, coffee, nuts, milk, meat, fish, grape(wine, nut, fruit, etc.), tea(leaves, nuts, flowers, etc.), pickles, etc. to innovate foods for flavors, bitters, colors, tactile sensations, new nutrients such as vitamin etc., wet storage for more than one year without preservatives such as salts, vinegar, sugar, alcohol, etc.
＊13th Euro Fed Lipid Congress. European Federation for the Science and Technology of Lipids. BIOSCIENCE, BIOCATALYSIS, BIOCHEMISTRY No.001. "Tradition-Innovation of Oily Foods". Since more than ten-thousands years ago, no olive innovation was done: Only changes of cultivation and oil
＊29th EFFoST International Conference. The European Federation of Food Science & Technology. Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society. 10-12 November 2015 | Athens, Greece. Innovative Euro-Japan Collaboration. Olive, cacao, coffee, nuts, milk, meat, fish, grape(wine, nut, fruit, etc.), tea(leaves, nuts, flowers, etc.), pickles, etc. to innovate foods for flavors, bitters, colors, tactile sensations, new nutrients such as vitamin etc., wet storage for more than one year without preservatives such as salts, vinegar, sugar, alcohol, etc.
＊13th Euro Fed Lipid Congress. European Federation for the Science and Technology of Lipids. BIOSCIENCE, BIOCATALYSIS, BIOCHEMISTRY No.001. "Tradition-Innovation of Oily Foods". Since more than ten-thousands years ago, no olive innovation was done: Only changes of cultivation and oil
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The Sophisticated Olive: The Complete Guide to Olive Cuisine
