Use this url to cite publication: https://hdl.handle.net/20.500.12259/90259
Mięta jako składnik żywności tradycyjnej w Polsce i na świecie
Type of publication
Straipsnis recenzuojamoje užsienio tarptautinės konferencijos medžiagoje / Article in peer-reviewed foreign international conference proceedings (P1d)
Author(s)
| Author | Affiliation | |
|---|---|---|
Kieltyka-Dadasiewicz, Anna | ||
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
Date Issued
| Date |
|---|
2016 |
Publisher
Bratislava, 2016
Extent
p. 109-118
Abstract (en)
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
Type of document
type::text::journal::journal article::research article
Language
Lenkų / Polish (pl)
Coverage Spatial
Slovakija / Slovakia (SK)
ISBN (of the container)
9788022543002
Other Identifier(s)
VDU02-000051758