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The SciKnowPub Handbook of Traditional Foods and Products - Processing and Preservation Practices will provide information under the following main categories: Manufacturing and Processing of Traditional Foods; Local Food Production Plant and Management; Quality and Safety of Traditional Food Products; Characterization of Traditional and Local Foods; Consumer Acceptability and Traditional Foods; Traditional Foods and Emerging Technologies; Traditional Foods and Nutrition; Research Progress and Traditional Foods; Functionality of Traditional Foods; Traditional Foods, Recipes and Menu Concepts and Supplementary Section: Research Based Book Chapters.