Chemistry of Spices
By:V. A. Parthasarathy,Bhageerathy Chempakam,T. John Zachariah
Published on 2008 by CABI
This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper (Piper nigrum), small cardamom (Elettaria cardamomum), large cardamom (Amomum subulatum), ginger, turmeric, cinnamon and cassia (Cinnamomum spp.), clove, nutmeg and mace, coriander (Coriandrum sativum), cumin (Cuminum cyminum), fennel, fenugreek, paprika and chilli (Capsicum spp.), vanilla (Vanilla spp.), ajowan (Trachyspermum ammi), star anise (Illicium verum), aniseed (Pimpinella anisum), garcinia (Garcinia spp.), tamarind, parsley, celery, curry leaf (Murraya koenigii) and bay leaf (Laurus nobilis). This book will be useful to researchers, industrialists and postgraduate students of agriculture, horticulture and phytochemistry, and to spice traders and processors.
This Book was ranked at 20 by Google Books for keyword neab chx chemistry composite pack.
Book ID of Chemistry of Spices's Books is bGJlVrdqVTsC, Book which was written byV. A. Parthasarathy,Bhageerathy Chempakam,T. John Zachariahhave ETAG "8GqtQQKfrgU"
Book which was published by CABI since 2008 have ISBNs, ISBN 13 Code is 9781845934057 and ISBN 10 Code is 1845934059
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