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Spices and condiments chemistry, microbiology, technology
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|---|---|
| Format: | Buch |
| Sprache: | Englisch |
| Veröffentlicht: |
New York
Academic Press
1980
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| Schriftenreihe: | Advances in food research : Supplement
4 |
| Schlagworte: | |
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| 100 | 1 | 0 | |a Pruthi, J. S., |d 1921- |
| 245 | 1 | 0 | |a Spices and condiments |b chemistry, microbiology, technology |c J. S. Pruthi |
| 260 | 0 | 0 | |a New York |b Academic Press |c 1980 |
| 300 | 0 | 0 | |a xiv, 449 p. |b ill. |c 24 cm |
| 440 | 0 | 0 | |a Advances in food research : Supplement |v 4 |
| 500 | 0 | 0 | |a Includes index |
| 650 | 0 | 0 | |a Spices |
| 650 | 0 | 0 | |a Condiments |
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