Spices: characterization, processing, and preservation
Éditeur :
Taylor & Francis Ltd
ISBN :
9781041077237
Date de publication :
19 juin 2026
Dimensions :
25,4 x 17,8 cm
Langue :
Anglais
Pays d'origine :
Grande Bretagne
This book gives a broad but concise overview of various aspects in spice technology. It covers different types of spices that can be used in food industry, in pharmaceuticals, and in the culinary arts. For food it addresses value addition, preservation methods, and storage. It also reviews methods to detect any kind of spice adulteration.