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handbook herbs spices vol 1 amp 2 k v peter pdf

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Handbook of herbs and spices Edited by K. V. Peter Published by Woodhead Publishing in 2001 English Vol 1 336 pages Covering thirty major herbs and spices, the editor and contributors provide a comprehensive handbook for food processors. The first section offers general information about the spice trade and also discusses quality and safety issues regarding herbs and spices in food processing. The other half 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. Vol 2 360 pages 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

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Handbook-of-herbs-and-spices-Volume-1-Second-Edition(retail).pdf 6.5 MB
Handbook-of-herbs-and-spices-Volume-2-Second-Edition(retail).pdf 5.6 MB

Details for: Handbook of herbs and spices( Vol 1 & 2)K. V. Peter(PDF)

handbook herbs spices vol 1 amp 2 k v peter pdf

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Details for: Handbook of herbs and spices( Vol 1 &amp; 2)K. V. Peter(PDF)

handbook herbs spices vol 1 amp 2 k v peter pdf

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Details for: Handbook of herbs and spices( Vol 1 & 2)K. V. Peter(PDF)