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| Titre : | Handbook of Herbs and Spices Volume 3 |
| Auteurs : | K. Peter |
| Type de document : | document électronique |
| Editeur : | [S.l.] : Woodhead Publishing, 2006 |
| ISBN/ISSN/EAN : | 978-1-84569-017-5 |
| Index. décimale : | 664 (Technologie des aliments : pour l'utilisation domestique et la cuisine, voir 641.4-8) |
| Résumé : |
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. ### Review "a valuable source of information for stakeholders dealing with harvesting, processing, application and distribution of herbs and spices all over the world." -Journal of Food and Nutrition Research ### About the Author Dr. K. V. Peter is Director of World Noni Research Foundation, India. |
