Handbook of Herbs and Spices
K V Peter
Publisher: CRC
Number Of Pages: 640
Publication Date: 2001-09-17
Book Description:
Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have increasingly been used as natural preservatives and for their potential health-promoting properties. The Handbook of Herbs and Spices Volume 2 provides an essential reference for manufacturers wishing to make the most of these important ingredients. The main body of the handbook consists of 15 chapters covering key spices and herbs. Chapters cover key issues from definition and classification to chemical structure, cultivation, uses in food processing, functional properties and quality issues
Covering thirty major herbs and spices, Handbook of Herbs and Spices is a comprehensive handbook for food processors. The first section of the book provides general information about the spices trade and also discusses quality and safety issues regarding herbs and spices in food processing. The second part addresses individual herbs and spices and pays particular attention to description, production, main uses, health, quality, and regulatory issues associated with each herb and spice
Volume 1
http://mihd.net/sxkn3f
http://www.mediafire.com/?c0g04dh42gl
Volume 2
http://rapidshare.com/files/1873668/Herbs2.pdf.html
http://rapidshare.com/files/42995357/hohas2.rar
http://rapidshare.com/files/42995357/hohas2.rar
http://www.mediafire.com/?5ttasandij9
if needed pass: gigapedia.org
K V Peter
Publisher: CRC
Number Of Pages: 640
Publication Date: 2001-09-17
Book Description:
Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have increasingly been used as natural preservatives and for their potential health-promoting properties. The Handbook of Herbs and Spices Volume 2 provides an essential reference for manufacturers wishing to make the most of these important ingredients. The main body of the handbook consists of 15 chapters covering key spices and herbs. Chapters cover key issues from definition and classification to chemical structure, cultivation, uses in food processing, functional properties and quality issues
Covering thirty major herbs and spices, Handbook of Herbs and Spices is a comprehensive handbook for food processors. The first section of the book provides general information about the spices trade and also discusses quality and safety issues regarding herbs and spices in food processing. The second part addresses individual herbs and spices and pays particular attention to description, production, main uses, health, quality, and regulatory issues associated with each herb and spice
Volume 1
http://mihd.net/sxkn3f
http://www.mediafire.com/?c0g04dh42gl
Volume 2
http://rapidshare.com/files/1873668/Herbs2.pdf.html
http://rapidshare.com/files/42995357/hohas2.rar
http://rapidshare.com/files/42995357/hohas2.rar
http://www.mediafire.com/?5ttasandij9
if needed pass: gigapedia.org
