EbookBell.com

Most ebook files are in PDF format, so you can easily read them using various software such as Foxit Reader or directly on the Google Chrome browser.
Some ebook files are released by publishers in other formats such as .awz, .mobi, .epub, .fb2, etc. You may need to install specific software to read these formats on mobile/PC, such as Calibre.

Please read the tutorial at this link: https://ebookbell.com/faq

We offer FREE conversion to the popular formats you request; however, this may take some time. Therefore, right after payment, please email us, and we will try to provide the service as quickly as possible.

For some exceptional file formats or broken links (if any), please refrain from opening any disputes. Instead, email us first, and we will try to assist within a maximum of 6 hours.

EbookBell Team

Handbook Of Herbs And Spices 1st Edition K V Peter

Name: Handbook Of Herbs And Spices 1st Edition K V Peter
SKU: BELL-1616430
Price: 31.00 USD
Availability: InStock
Rating: 4.4 (22 reviews)

SKU: BELL-1616430

$ 31.00 ~~$ 45.00~~ (-31%)

4.4

22 reviews

Handbook Of Herbs And Spices 1st Edition K V Peter instant download after payment.

Publisher: CRC Press

File Extension: PDF

File size: 2.84 MB

Pages: 365

Author: K V Peter

ISBN: 9780849325359, 0849325358

Language: English

Year: 2004

Edition: 1

Volume: volume 2

Product desciption

Handbook Of Herbs And Spices 1st Edition K V Peter by K V Peter 9780849325359, 0849325358 instant download after payment.

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.