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Spices, Condiments, and Seasonings (1990) (?)
, in Engels, Springer, hardeband
Frais de port à: LUX
Springer, 1990-11-01. 2nd. Hardcover. Used:Good. Buy with confidence. Excellent Customer Service & Return policy. Ships Fast. 24*7 Customer Service.
ISBN (alternatiewe skryfwyses): 0-8342-1337-0, 978-0-8342-1337-1
Kenneth T. Farrell (?):
Spices, Condiments, and Seasonings (?)
9780834213371 (?) of 0834213370
, in Engels, Wolters Kluwer Law & Business, hardeband, Nuwe
Frais de port à: LUX
Wolters Kluwer Law & Business . hardcover. New. pp. 414 2nd Edition
Data uit 2017-07-11 15:50h
ISBN (alternatiewe skryfwyses): 0-8342-1337-0, 978-0-8342-1337-1
Kenneth T. Farrell (?):
Spices, Condiments and Seasonings (?)
9780834213371 (?) of 0834213370
, in Engels, Springer, hardeband, Gebruik
Frais de port à: LUX
Springer. Hardcover. Good. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. Buy with confidence, excellent customer service!
Data uit 2017-07-11 15:50h
ISBN (alternatiewe skryfwyses): 0-8342-1337-0, 978-0-8342-1337-1
Kenneth T. Farrell (?):
Spices, Condiments and Seasonings (?)
0834213370 (?) of 9780834213371
, in Engels, Springer, Gebruik
agricultural sciences,allied health professions,business,business and finance,cooking,cooking,diet therapy,engineering,food science,industrial manufacturing and operational systems, Spices, Condiments and Seasonings
Kategorie: Allied Health Professions
Data uit 2017-07-11 15:50h
ISBN (alternatiewe skryfwyses): 0-8342-1337-0, 978-0-8342-1337-1
Kenneth T. Farrell (?):
Spices, Condiments and Seasonings (1998) (?)
9780834213371 (?) of 0834213370
, in Engels, 414 bladsye, 2. Uitgawe, Springer, hardeband, Nuwe
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Spices, Condiments, and Seasonings has been written for use as a text in food technology and as a general reference book for anyone associated with the food industry who has a desire to know more about these fabled, fragrant, pungent plant substances and how they are utilized in the formulation of condiments and seasonings. Dietitians concerned with low sodium diets will find the spice substitute information and the nutritional data on spices useful. Section I introduces the reader to the significance of spices through­ out history in a concise, chronological sequence of events. Section II defines spice and describes 58 of the more prominent spices and five popular spice blends. The description of each spice includes the following: common name, botanical name, family, histor­ icaVlegendary backgrounds, indigenous and cultivated sources of sup­ ply, physical and sensory characteristics, extractives obtained therefrom with their chemical and sensory attributes, specifications, proximate composition and nutritional data, and household and commercial uses. Photographs of each spice and sketches of each spice plant are included. Recipes for home cooking with spices and herbs have been omitted purposely as there are many good spice cookbooks available. Suggested spice substitutes for salt in sodium-restricted diets are listed together with the natural antioxidant activity of each spice. The microbiological aspects of spices are covered and the means for sterilizing them de­ scribed. The American Spice Trade Association's Standards for Spice Cleanliness are provided. Hardcover, Edition: 2nd, Étiquette: Springer, Springer, Groupe de produits: Book, Publié: 1998-08-31, Studio: Springer, Vente de rang: 7307017
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ISBN (alternatiewe skryfwyses): 0-8342-1337-0, 978-0-8342-1337-1
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