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Spices: Characterization, Processing, and Preservation
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Spices: Characterization, Processing, and Preservation
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.
| Media | Bøker Innbunden bok (Bok med hard rygg og stivt omslag) |
| Utgitt | 29. juni 2026 |
| ISBN13 | 9781041077237 |
| Utgivere | Taylor & Francis Ltd |
| Antall sider | 202 |
| Mål | 150 × 220 × 20 mm · 570 g |
| Redaktør | Dev, Moumita |
| Redaktør | Srikanth, Gatadi |
| Redaktør | Thapar, Parul |
