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9780857090409

Handbook of Herbs and Spices

by
  • ISBN13:

    9780857090409

  • ISBN10:

    0857090402

  • Edition: 2nd
  • Format: Paperback
  • Copyright: 2016-08-19
  • Publisher: Elsevier Science
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Supplemental Materials

What is included with this book?

Summary

Herbs and spices are among the most versatile and widely-used ingredients in food processing. As well as their traditional roles as flavourants and colourants, they have increasingly been used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Handbook of herbs and spices is an essential reference for manufacturers wishing to make the most of these important ingredients. The three volumes of the handbook's first edition have been condensed into two indispensable volumes. Comprehensively-updated, they focus on products of commercial significance. Introductory chapters cover fundamental issues such as quality specifications for herbs and spices and their use as antimicrobials in foods. Subsequent chapters each focus on a different herb or spice crop. New chapters on important products such as basil, fennel seeds, mint, kaffir lime leaves and tarragon have been added.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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