Handbook of Herbs and Spices
Publisher: CRC
Published: September 17, 2001
Language: eng
Format: Hardcover
Number of pages: 640
ISBN-13: 9780849312175
Subjects: Cookery by ingredient; Gadget cookery; Technology & Industrial Arts; Flavor Technology; Technology; Science/Mathematics; Food Content Guides; Food Science; Reference; Technology / Food Industry & Science; Food industry and trade; Herbs; Quality control; Spices
First sentence: The Geneva-based International Standards Organisation (ISO) defines spices and condiments as: Vegetable products or mixtures thereof, free from extraneous matter, used for flavouring, seasoning and imparting aroma in foods.