01254nam a22001937a 450000500170000000800410001702000180005804000070007604100080008308200210009110000220011224500370013425000120017126000370018330000300022036500680025052007010031865000410101920220413120750.0220305b           ||||| |||| 00| 0 eng d  a9781071605622  cAL  aeng  223a664.53bFARS  aKenneth T Farrell  aSpices condiments and seasonings  a2nd ed.  aNew YorkbAspen Publishersc2020  axiv,414p.bHBc23.5x16cm.  2GeneralaVBI-1344b₹2621.25c₹d₹3495.00e25%f21-02-2022  aThe following information is given for 58 spices and herbs (from allspice to wormwood): common and Latin names, torical/legendary backgrounds, indigenous and cultivated sources of supply, physical and sensory attributes, extractives and their characteristics, household and commercial uses, proximate compositions, mineral content, natural antioxidant activity, and nutritional and microbiological data. Also covered: soluble spices, condiments and sauces, seasonings and seasoning technology. Popular interest in spices has grown (more people reducing sodium intake?) and the food industry has responded, as reflected in the substantial increase in data included in this second edition reference  2Food technologyaChemical Technology