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Titre : |
Handbook of spices, seasonings and flavorings
|
Auteur(s) : | Susheela Raghavan |
Type de document : | Livre |
Sujets : | Épices ; Aromatisants ; Aliments -- Odeur ; Condiments ; Histoire ; Réglementation |
Résumé : |
Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices—forms, varieties, properties, applications, and quality specifications — with information about trends, spice history, and the culture behind their cuisines. The book codifies the vast technical and culinary knowledge for the many professionals who develop and market foods.
Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices—forms, varieties, properties, applications, and quality specifications — with information about trends, spice history, and the culture behind their cuisines. The book codifies the vast technical and culinary knowledge for the many professionals who develop and market foods.
|
Editeur(s) : | Boca Raton : CRC Press |
Date de publication : | 2019 |
Mention d'édition : | 2nd ed. |
Format : | 1 vol. (330 p.) / ill. en coul., couv. ill. en coul. / 24 cm |
Note(s) : |
Bibliogr. p. 305-308. Index |
Table des matières : |
Chapter 1 Spices in History
Chapter 1 Spices in History |
Langue(s) : | Anglais |
Identifiant : | 978-0-367-39009-9 |
Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200989 |
Exemplaires (1)
Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
---|---|---|---|---|---|---|
Palaiseau | Vert | TU Aliments - Cosmétiques - Biomatériaux | TU4.701 RAG | Papier | Empruntable Disponible |