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Handbook of herbs and spices. Volume 1 /

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes,...

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Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Peter, K. V.
Format:	eBook
Language:	English
Published:	Cambridge, UK : Woodhead Pub., 2012.
Edition:	2nd ed.
Series:	Woodhead Publishing in food science, technology, and nutrition ; no. 227.
Subjects:	Herbs. Spices. Food industry and trade > Quality control. Herbes. Épices. Aliments > Industrie et commerce > Qualité > Contrôle. TECHNOLOGY & ENGINEERING > Food Science. Food industry and trade > Quality control Herbs Spices Electronic books.
Online Access:	Connect to the full text of this electronic book

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