Spices and Condiments

Updated: Dec 21, 2018

Spices and Condiments
General Information
  • TitleSpices and Condiments: Chemistry, Microbiology, Technology
  • AuthorJ.S. Pruthi
  • Date01 Dec 1980
  • PublisherAcademic Press Inc
  • Pages449


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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