0,00 € incl. VAT (EU buyers)
You have no items in your shopping cart.
Book ID: 94280
Parthasarathy, V. A., B. Chempakam and T. J. Zachariah (eds.)

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
 
156,22 € incl. VAT (EU buyers) *
146,00 € excl. VAT (Other buyers)
(160,60 US$)
Shipping extra
* VAT is not applicable to customers with a European VAT-ID.
Product tags