Chemistry of spices.2008. X, 445 p. gr8vo. Hardcover.

Spices coveredinclude Black pepper, Cardamom, Ginger, Turmeric, Cinnamon, Vanilla,Coriander, Cumin, Fennel, Fenugreek, Celery, Ajowan, Star Anise,Aniseed, Parsley, Paprika, Clove, Nutmeg and Mace, Garcinia and Tamarind.- Covers extensively the three broad categories of plant-derived natural products: the terpenoids, the alkaloids and thephenyl propanoids and allied phenolic compounds. Spice crops are coveredwith information on botany, composition, uses, chemistry, internationalspecifications and the properties of a broad range of common and uncommon spices.

Autor/Hrsg.	Parthasarathy, V. A., B. Chempakam and T. J. Zachariah (eds.)
Artikeltyp	Titel
Autor(en)	Parthasarathy, V. A., B. Chempakam and T. J. Zachariah (eds.)
Seiten	Parthasarathy, V. A., B. Chempakam and T. J. Zachariah (eds.): Chemistry of spices.2008. X, 445 p. gr8vo. Hardcover. (94280) 156.22
Verlag	C.A.B.I. Publication Sales
Preis netto	146,00
USD Preis netto	160,6
ISBN/ISSN	9781845934057
ISBN	9781845934057
Akt. Subkriptionspreis	Nein
Marktschreier Info	Nein

156,22 € inkl. MwSt (EU – Käufer) *

146,00€ exkl. MWSt. (Andere Käufer)

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00 (21629)
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Chemistry of spices.2008. X, 445 p. gr8vo. Hardcover.

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