01323nam a22002177a 4500 20220413120750.0 220305b ||||| |||| 00| 0 eng d 9781071605622 AL eng 23 664.53 FARS Kenneth T Farrell 22892 Spices condiments and seasonings 2nd ed. New York Aspen Publishers 2020 xiv,414p. HB 23.5x16cm. General VBI-1344 ₹2621.25 ₹ ₹3495.00 25% 21-02-2022 The 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 Food technology Chemical Technology 22893 ddc BK 221736 221736 0 0 ddc 0 0 FST SACPG SACPG 2022-03-04 Vidyarthi Books 2621.25 4 664.53 FARS PG023696 2026-03-07 10:41:50 2026-02-25 3495.00 2022-02-20 BK