Handbook of Herbs and Spices
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Handbook of Herbs and Spices
By K. V. PeterWith its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products.
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Handbook of Herbs and Spices
By K. V. PeterWoodhead Publishing in Food Science, Technology and Nutrition ‘... a good reference book for food processors and packers of herbs and spices.’ Food Technology (of Volume 1) ‘... a standard reference for manufacturers who use herbs and ...
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Handbook of Herbs and Spices
By K. V. PeterTogether with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices.
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Handbook of Herbs and Spices
By K. V. PeterWith its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products.
-
Handbook of Herbs and Spices
By K. V. PeterTogether with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices.
-
Handbook of Herbs and Spices
By K. V. PeterWith its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products.
-
Handbook of Herbs and Spices
By K. V. PeterEach chapter covers key issues from definition and classification including: chemical structure cultivation post-harvest processing uses in food processing functional properties quality indices methods of analysis The Handbook of herbs and ...
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Handbook of Herbs and Spices
By K. V. Peter... hydroxycitric acid extract (HCA-SX) for weight management, J. Med., 35(1–6) 33–48. rahman ms (2007) Allicin and other functional active components in garlic: Health benefits and bioavailability, Int. J. Food Properties, 10:245–68. rao ...
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Handbook of Herbs and Spices
By K. V. PeterHerbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly...