Spices and Seasonings: A Food Technology Handbook, 2nd EditionISBN: 978-0-471-35575-5
Hardcover
256 pages
April 2001
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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"Gives practical information on characteristics and growing conditions of common spices, how they are imported...and quality specifications..." (Reference & Research Book News, Vol. 16, No. 3, August 2001)
"...a succinct guide that food scientists, producers and marketers may use fairly easily..." (E-Streams, Vol. 5, No. 7)
"...a succinct guide that food scientists, producers and marketers may use fairly easily..." (E-Streams, Vol. 5, No. 7)
Related Titles
General & Introductory Food Science & Technology
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