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Type of publication: Straipsnis recenzuojamoje užsienio tarptautinės konferencijos medžiagoje / Article in peer-reviewed foreign international conference proceedings (P1d)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Kieltyka-Dadasiewicz, Anna;Tarasevičienė, Živilė;Kubat-Sikorska, Aleksandra;Stryjecka, Małgorzata
Title: Mięta jako składnik żywności tradycyjnej w Polsce i na świecie
Other Title: Mint as a component of traditional food in Poland and in the World
Is part of: Biopotraviny, tradičnéa regionálne potraviny na Slovenskua vzahraničí : Zborník z medzinárodnej vedeckej konferencie. Bratislava, 2016
Extent: p. 109-118
Date: 2016
Keywords: Dumplings;Pie stuffed;Polish food;Herbal tea;Maghrebi mint tea;Mint sauce
ISBN: 9788022543002
Abstract: The importance of the genus Mentha has been analysed in the following article, as the component of traditional Polish and worldwide food. The Mint is known since the antiquity and is used in many countries around the world. The most known meals and drinks are: the Moroccan tea, the British mint lamb sauce, Polish mint dumplings and mint tincture. There are no precise specifications what species and varieties of mint had been used in traditional recipes. Key words dumplings, pie stuffed, polish food, herbal tea, Maghrebi mint tea, mint sauce
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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