Spice Science and Technology

1st Edition

Kenji Hirasa, Mitsuo Takemasa

CRC Press
Published June 16, 1998
Reference - 232 Pages
ISBN 9780824701444 - CAT# DK1459
Series: Food Science and Technology

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Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory of extensive spice use in various types of food preparations.


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