Title:
Spice science and technology
Author:
Hirasa, Kenji, 1958- author.
ISBN:
9780367800451
9780585367552
Physical Description:
1 online resource (232 pages).
Contents:
Spices and herbs - basic concepts; spice qualities and specifications; cooking with spices; the patterning theory of spice use; physiological effects of spice components; antimicrobial and antioxidant properties of spices; the physiological effects of aroma/flavour.
Abstract:
Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory of extensive spice use in various types of food preparations.
Added Author:
Electronic Access:
Taylor & Francis https://www.taylorfrancis.com/books/9780367800451OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
Copies:
Available:*
Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 545542-1001 | TX406 | Searching... | Searching... |