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Spices: Characterization, Processing, and Preservation
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Spices: Characterization, Processing, and Preservation
This book gives a broad but concise overview of various aspects in spice technology. It covers different types of spices that can be used in food industry, in pharmaceuticals, and in the culinary arts. For food it addresses value addition, preservation methods, and storage. It also reviews methods to detect any kind of spice adulteration.
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Pendiente de lanzamiento | 30 de junio de 2026 |
| ISBN13 | 9781041077237 |
| Editores | Taylor & Francis Ltd |
| Páginas | 202 |
| Dimensiones | 150 × 220 × 20 mm · 438 g (Peso (estimado)) |
| Editor | Dev, Moumita |
| Editor | Srikanth, Gatadi |
| Editor | Thapar, Parul |
