Handbook of herbs and spices

Handbook of herbs and spices

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Complied by leading experts in the field, this third volume of a comprehensive and authoritative reference continues coverage of key herbs and spices for the food industry. Ensuring the safety of herbs and spices, their use as colorings and flavorings and functional benefits are covered in introduct...

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Bibliographic Details
Other Authors: Peter, K. V. (Editor)
Format: Book
Language:English
Published: Boca Raton WOODHEAD PUBLISHING LIMITED 2006
Subjects:
Herbs
Food industry and trade > Quality control
Online Access:Click Here to View Status and Holdings.
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Description
Summary:Complied by leading experts in the field, this third volume of a comprehensive and authoritative reference continues coverage of key herbs and spices for the food industry. Ensuring the safety of herbs and spices, their use as colorings and flavorings and functional benefits are covered in introductory chapters. Just as in volumes 1 and 2, chapters on individual plants, their production, chemical structure and properties and uses in food processing then follow.
Physical Description:xxviii, 537 pages illustrations 24 m
Bibliography:Includes bibliographical references and index
ISBN:9780849391552
0849391555

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