1st edition
Hardback (16 Oct 2006)
Not available for sale
Includes delivery to the United States
Out of stock
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.
| ISBN: | 9780849391552 |
| Publisher: | Woodhead Publishing |
| Imprint: | CRC Press |
| Pub date: | 16 Oct 2006 |
| Edition: | 1st edition |
| Language: | English |
| Number of pages: | 537 |
| Weight: | 1134g |
| Height: | 252mm |
| Width: | 177mm |
| Spine width: | 38mm |
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