@article{1439063,
      recid = {1439063},
      author = {Haddad, Moawiya A., and Yamani, Mohammed I., and  Abu-Romman, Saeid M., and Obeidat, Maher,},
      title = {Chemical profiles of selected Jordanian foods /},
      pages = {1 online resource :},
      abstract = {This book provides an overview of various traditional  Middle Eastern food products and beverages and investigates  their chemical, microbial and physical profiles. The  authors selected 5 traditional Jordanian products that  represent the region's historical foods and beverages and  examined them with a focus on their chemical composition  and preparation, as well as features such as food safety  and quality management. The first chapter provides a  general introduction to traditional foods in Jordan.  Subsequent chapters then shed light on specific product  classes, including Shaneenah, a popular fermented dairy  drink; Mujaddara and Rashoof, two products based on  lentils; Kebab products; soft cheese; and Muhallabiaah, a  traditional milk pudding. This book offers a valuable  reference guide to many traditional/historical products in  the Middle East, and due to region's historical influence  on the Mediterranean diet, it is also of interest to  researchers in southern Europe.},
      url = {http://library.usi.edu/record/1439063},
      doi = {https://doi.org/10.1007/978-3-030-79820-8},
}