|
|
 |
|
Viewing report
|
|
|
|
Handbook of Herbs and Spices: Volume 2
Woodhead Publishing Ltd, March 2004, Pages: 376
Together with its companion volume, Handbook of Herbs and Spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues.
Key Features;
- Authoritative coverage of more than 50 major herbs and spices
- Provides detailed information on chemical structure, cultivation and definition
- Incorporates safety issues, production, main uses, health issues and regulations
- Invaluable resource for all food manufacturers and processors
- Compiled by leading international experts in the field
About the editor
Professor K V Peter is Vice-Chancellor and former Director of Research at Kerala Agricultural University. He was formerly Director of the Indian Institute of Spices Research where he conducted ground-breaking research on such spices as black pepper and cardamom. Professor Peter was awarded the prestigious Rafi Ahamid Kidwai Award by the Indian Council of Agricultural Research for his contributions to spices research and the Recognition Award for his contributions to crop improvement by the National Academy of Agricultural Sciences.
Also available
Handbook of Herbs and Spices: Volume 1
Handbook of Herbs and Spices: Volume 3
|
|
|
|
