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.
Yazar Ek Girişi:
Elektronik Erişim:
Taylor & Francis https://www.taylorfrancis.com/books/9780367800451OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
Kopya:
Rafta:*
Kütüphane | Materyal Türü | Demirbaş Numarası | Yer Numarası | Durumu/İade Tarihi | Materyal Ayırtma |
|---|---|---|---|---|---|
Arıyor... | E-Kitap | 545542-1001 | TX406 | Arıyor... | Arıyor... |