Please use this identifier to cite or link to this item:
http://localhost:8080/xmlui/handle/123456789/1844Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Parthasarathy, V A | - |
| dc.contributor.author | Chempakam, B | - |
| dc.contributor.author | Zachariah, T. John | - |
| dc.date.accessioned | 2018-11-09T09:42:53Z | - |
| dc.date.available | 2018-11-09T09:42:53Z | - |
| dc.date.issued | 2008 | - |
| dc.identifier.citation | Chemistry of Spices pp. 1-20 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/1844 | - |
| dc.description.abstract | Spices and herbs have played a dramatic role in civilization and in the history of nations. The delightful flavour and pungency of spices make them indispensable in the preparation of palatable dishes. In addition, they are reputed to possess several medicinal and pharmacological properties and hence find position in the preparation of a number of medicines. | en_US |
| dc.language.iso | en | en_US |
| dc.subject | Chemistry of Spices | en_US |
| dc.title | Introduction ( Editorial) - Chemistry of Spices | en_US |
| dc.type | Book chapter | en_US |
| Appears in Collections: | CROP PRODUCTION | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 281 Introduction ( Editorial)Parthasarathy, V.A., Chempakam, B., Zachariah, T.J.2008Chemistry of Spices.pdf | 162.56 kB | Adobe PDF |  View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.