Spices and Condiments

Spices and Condiments
  • Title
    Spices and Condiments: Chemistry, Microbiology, Technology
  • Author
    J.S. Pruthi
  • Date
    01 Dec 1980
  • Publisher
    Academic Press Inc
  • Pages
    449

Abstract

About the Book

Spices and Condiments: Chemistry, Microbiology, Technology is a complete guide to the ins and outs of commonly used culinary ingredients. The reader can expect practical information on the best ways to keep their kitchen spices fresh and how to reduce waste. As well as this, there is factual information regarding the chemistry and microbiology of these foodstuffs.

About the Author

Dr. J.S Pruthi is an author with a particular focus on Indian spices. He is a well-known food technologist and an active member of the Central Food Technological Research Institute Alumni Association.

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