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Spices, Herbs and Edible Fungi - Developments in Food Science George Charalambous
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Spices, Herbs and Edible Fungi - Developments in Food Science
George Charalambous
Suitable for food scientists, medical researchers, analytical and synthetic organic chemists, chefs, and those involved with, and interested in, food and food flavours in general, this title offers a collection of papers covering various aspects of an important group of botanicals which have long been used to improve the flavor of food.
780 pages, index
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | January 19, 1994 |
| ISBN13 | 9780444817617 |
| Publishers | Elsevier Science & Technology |
| Pages | 780 |
| Dimensions | 156 × 234 × 41 mm · 1.27 kg |
| Editor | Charalambous, G. |
