Literatura científica selecionada sobre o tema "Cuisine (Fruits)"
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Artigos de revistas sobre o assunto "Cuisine (Fruits)"
Ahmad, Mushtaq, Sakina Akhtar e Shariq Rashid Masoodi. "Wazwan the Kashmiri Cuisine - A Caloric Bomb". JMS SKIMS 15, n.º 2 (27 de dezembro de 2012): 174–75. http://dx.doi.org/10.33883/jms.v15i2.153.
Texto completo da fonteTakai*, Glenn, e Mari Marutani. "Evaluation of Hot Pepper Cultivars Grown on Guam". HortScience 39, n.º 4 (julho de 2004): 859E—860. http://dx.doi.org/10.21273/hortsci.39.4.859e.
Texto completo da fonteGarrido, Luz, e Hernan Laurentin. "Germinación de un tipo venezolano de Capsicum chinense Jacq.: influencia de la maduración del fruto y de la extracción de la semilla desde el fruto". Biotecnología en el Sector Agropecuario y Agroindustrial 19, n.º 1 (1 de julho de 2020): 45–63. http://dx.doi.org/10.18684/bsaa.v19.n1.2021.1565.
Texto completo da fontePaucean, Adriana. "A Geographical and Historical Overview of the Transylvanian Cuisine". Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 70, n.º 1 (13 de novembro de 2013): 1. http://dx.doi.org/10.15835/buasvmcn-fst:9478.
Texto completo da fonteScott, Ashley, Robert C. Power, Victoria Altmann-Wendling, Michal Artzy, Mario A. S. Martin, Stefanie Eisenmann, Richard Hagan et al. "Exotic foods reveal contact between South Asia and the Near East during the second millennium BCE". Proceedings of the National Academy of Sciences 118, n.º 2 (21 de dezembro de 2020): e2014956117. http://dx.doi.org/10.1073/pnas.2014956117.
Texto completo da fonteRishmawi, Sabreen, Fatma Haddad, Ghadeer Dokmak e Rafik Karaman. "A Comprehensive Review on the Anti-Cancer Effects of Oleuropein". Life 12, n.º 8 (28 de julho de 2022): 1140. http://dx.doi.org/10.3390/life12081140.
Texto completo da fonteDambrauskaitė, Neringa. "The Cuisine of Sigismund II Augustus: Food and Its Supply in the Grand Duchy of Lithuania According to the Data in the Court Account Books of 1543–1546". Rocznik Lituanistyczny 7 (25 de outubro de 2021): 93–115. http://dx.doi.org/10.12775/rl.2021.7.04.
Texto completo da fonteFlavius Augustin, Ionut, e Monica Butnariu. "A review about Pastinaca sativa L. ssp. sylvestris [Mill.] secondary metabolite diversity and inducibility". Journal of Applied Biotechnology & Bioengineering 9, n.º 1 (28 de janeiro de 2022): 5–6. http://dx.doi.org/10.15406/jabb.2022.09.00277.
Texto completo da fontehoran, kelly. "Vegetables Are Genius: A Zen Chef Cooks toward Enlightenment". Gastronomica 6, n.º 4 (2006): 26–31. http://dx.doi.org/10.1525/gfc.2006.6.4.26.
Texto completo da fonteSilva, Bruno Guzzo, Ana Maria Frattini Fileti, Mary Ann Foglio, Paulo de Tarso Vieira Rosa e Osvaldir Pereira Taranto. "Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi)". Journal of Food Quality 2017 (2017): 1–12. http://dx.doi.org/10.1155/2017/3152797.
Texto completo da fonteTeses / dissertações sobre o assunto "Cuisine (Fruits)"
CHANG, SHUN-CHING, e 張順清. "The Making of Innovative Cuisine with the Use of Taiwan Fruits". Thesis, 2017. http://ndltd.ncl.edu.tw/handle/ws7g49.
Texto completo da fonte康寧大學
餐飲管理研究所
105
Taiwan is known as the Kingdom of Fruits because a great variety of fruits is grown and available year-round due to Taiwan’s ever-improving agricultural technology which has worked to improve the individual types of fruits, their production period and cultivation. This research focuses on the culinary use of fruits, using currently available fruits in Taiwan as the centerpiece, along with seafood, meats, vegetables and other ingredients. Prepared in the art of Chinese cuisine, the dishes include cold foods, hot foods, baked foods, fried foods and soup. Using seasonal fruits, the study prepared a total of 30 dishes-five spring, eleven summer, eight autumn and six winter dishes, focusing on the individual ingredients, as well as detailed and photographic descriptions of the method and process of preparation. The main goal of this study is to promote the economic value of Taiwanese fruits and benefit the fruit farmers by diversifying Chinese cuisine through introducing fruit as a viable ingredient in hopes of providing these options for culinary entrepreneurs and households to adopt.
Livros sobre o assunto "Cuisine (Fruits)"
1959-, Barret Philippe, ed. Ma cuisine des fruits. [Paris]: Calmann-Lévy, 2000.
Encontre o texto completo da fonteTutti frutti: 90 recettes sucrées et salées de fruits cuisinés. Montréal, Québec: Les Éditions de l'Homme, 2015.
Encontre o texto completo da fonteLarouche, Eva. Les petits fruits du Quebec. [Quebec]: Quebec Loisirs, 2005.
Encontre o texto completo da fonteFrédérique, Fournier, ed. Les salades de fruits. Saint-Lambert, Québec]: Héritage, 1991.
Encontre o texto completo da fonteAdam, Cornelia. Poissons et fruits de mer. [Anvers]: Chantecler, 1997.
Encontre o texto completo da fonte1939-, Rouche Daniel, Bizos Didier e Detering Maren, eds. Poissons et fruits de mer. [Paris]: [EDL], 2003.
Encontre o texto completo da fontephotogr, Beer Günter, ed. Poissons et fruits de mer. Berlin: Feierabend, 2004.
Encontre o texto completo da fonteCapítulos de livros sobre o assunto "Cuisine (Fruits)"
Sahoo, Debasis. "Analysing the Tour Guides' Perceptions About Gastronomy Tourism in Himachal Pradesh". In Cases on Tour Guide Practices for Alternative Tourism, 132–53. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-3725-1.ch008.
Texto completo da fonteUğur Yıldırım, Mehmet, Ercüment Osman Sarıhan e Khalid Mahmood Khawar. "Ethnobotanical Uses of Roots of Various Plant Species in Turkey". In Plant Roots [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.97418.
Texto completo da fonteTrabalhos de conferências sobre o assunto "Cuisine (Fruits)"
Babcenco, Coralia, Viorica Cazac-Scobioala, Olga Alcaz e Eugenia Covaliov. "Revitalization of Moldovan alivanca: traditions and preparation experiences". In Ethnology Symposium "Ethnic traditions and processes", Edition II. Institute of Cultural Heritage, Republic of Moldova, 2021. http://dx.doi.org/10.52603/9789975333788.25.
Texto completo da fonte