000			01323nam a22002177a 4500
005			20220413120750.0
008			220305b ||||| |||| 00| 0 eng d
020			_a9781071605622
040			_cAL
041			_aeng
082			_223 _a664.53 _bFARS
100			_aKenneth T Farrell _922892
245			_aSpices condiments and seasonings
250			_a2nd ed.
260			_aNew York _bAspen Publishers _c2020
300			_axiv,414p. _bHB _c23.5x16cm.
365			_2General _aVBI-1344 _b₹2621.25 _c₹ _d₹3495.00 _e25% _f21-02-2022
520			_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
650			_2Food technology _aChemical Technology _922893
942			_2ddc _cBK
999			_c221736 _d221736