Spice science and technology
tarafından
Hirasa, Kenji, 1958- author.
Başlık
:
Spice science and technology
Yazar
:
Hirasa, Kenji, 1958- author.
ISBN
:
9780367800451
9780585367552
Fiziksel Tanımlama
:
1 online resource (232 pages).
İçerik
:
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.
Özet
:
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.
Konu Terimleri
:
TECHNOLOGY / Food Science
Spices.
Yazar Ek Girişi
:
Takemasa, Mitsuo, 1943-
Elektronik Erişim
:
| Kütüphane | Materyal Türü | Demirbaş Numarası | Yer Numarası | [[missing key: search.ChildField.HOLDING]] | Durumu/İade Tarihi |
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| Çevrimiçi Kütüphane | E-Kitap | 545542-1001 | TX406 | | CRC E-Books |