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Spices: Flavor Chemistry and Antioxidant Properties
By
Chi-Tang Ho (editor),
American Chemical Society. Division of Agricultural and Food Chemistry (corporate author) and
Sara J. Risch (editor)
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Bibliographic Detail
Publisher
Amer Chemical Society
Publication date
February 1, 1997
Pages
253
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9780841234956
ISBN-10
0841234957
Dimensions
1 by 6.50 by 9.50 in.
Weight
1.10 lbs.
Original list price
$275.00
Other format details
university press
Summaries and Reviews
(view table of contents)
Amazon.com description: Product Description: Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavors. Identifies the flavor components and antioxidant properties of specific spices. Includes methods for identifying specific spices in blends and proving authenticity of spices. Discusses the antioxidant properties of spices with emphasis on potential health benefits of these spices.
Editions
Hardcover
The price comparison is for this edition
from Amer Chemical Society (February 1, 1997)
9780841234956 | details & prices | 253 pages | 6.50 × 9.50 × 1.00 in. | 1.10 lbs | List price $275.00
About: Provides a general overview of spice chemistry.
About: Provides a general overview of spice chemistry.
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