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Spices: flavor chemistry and antioxidant properties

Sara J. Risch, editor, Chi-Tang Ho, editor
Resource Type:
Book (Print/Paper)
Publication:
Washington, DC : American Chemical Society, [1997]
Copyright:
©1997
Related Series:
ACS symposium series; [volume] 660

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More Details

Contributors:
Risch, Sara J., 1958-
Ho, Chi-Tang, 1944-
American Chemical Society > Division of Agricultural and Food Chemistry
American Chemical Society
Meetings:
American Chemical Society, Meeting (211th : 1996 : New Orleans, La.)
Languages:
English
Language Notes:
Item content: English
Related Series:
ACS symposium series; [volume] 660
Subjects:
Spices — Congresses
Condiments — Congresses
Spices
Condiments
Genres:
Conference papers and proceedings
General Notes:
"The symposium on which this book is based was sponsored by the Division of Agricultural and Food Chemistry at the 211th National Meeting of the American Chemical Society, which took place in New Orleans, Louisiana, from March 24-28, 1996"--Pref.
Includes bibliographical references and indexes.
Physical Description:
x, 253 pages : illustrations ; 24 cm.
Call Numbers:
TP420 .S65 1997
ISBNs:
0841234957
Library of Congress Control Numbers:
96052322
OCLC Numbers:
36126961