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Language: en
Pages: 634
Pages: 634
Type: BOOK - Published: 2012-08-13 - Publisher: Elsevier
Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are in
Language: en
Pages: 375
Pages: 375
Type: BOOK - Published: 2004-03-23 - Publisher: Elsevier
Together with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters
Language: en
Pages: 566
Pages: 566
Type: BOOK - Published: 2006-08-25 - Publisher: Woodhead Publishing
Woodhead Publishing in Food Science, Technology and Nutrition‘... a good reference book for food processors and packers of herbs and spices.’Food Technology
Language: en
Pages: 334
Pages: 334
Type: BOOK - Published: 2001-08-17 - Publisher: Elsevier
Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring food
Language: en
Pages: 360
Pages: 360
Type: BOOK - Published: 2002-09-27 - Publisher: CRC Press
"Let food be your medicine, medicine your food."-Hippocrates, 2400 B.C.When the "Father of Medicine" uttered those famous words, spices were as important for me