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.

Author	Parthasarathy, V. A., B. Chempakam and T. J. Zachariah (eds.)
Article type	Titel
Author	Parthasarathy, V. A., B. Chempakam and T. J. Zachariah (eds.)
Page image	Parthasarathy, V. A., B. Chempakam and T. J. Zachariah (eds.): Chemistry of spices.2008. X, 445 p. gr8vo. Hardcover. (94280) 156.22
Manufacturer	C.A.B.I. Publication Sales
Price excl. VAT	146,00
US price excl. VAT	160,6
EAN	9781845934057
ISBN	9781845934057
Current subscription price	Nein
Pitchman info	Nein

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

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