Spice science and technology

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Bibliographic Details
Main Author: Hirasa, Kenji, 1958-
Other Authors: Takemasa, Mitsuo, 1943-
Format: eBook
Language: English
Published: New York : Marcel Dekker, c1998.
Series: Food science and technology (Marcel Dekker, Inc.)
Subjects:
Spices.
elektronické knihy
electronic books
ISBN: 9780585367552
Physical Description: v, 219 p. : ill. ; 24 cm.

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Table of contents

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999 |c 75549  |d 75549 
020 |a 9780585367552  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |c FlBoTFG 
100 1 |a Hirasa, Kenji,  |d 1958- 
245 1 0 |a Spice science and technology  |h [elektronický zdroj] /  |c Kenji Hirasa, Mitsuo Takemasa. 
260 |a New York :  |b Marcel Dekker,  |c c1998. 
300 |a v, 219 p. :  |b ill. ;  |c 24 cm. 
490 1 |a Food science and technology ;  |v 89 
504 |a Includes bibliographical references and index. 
505 0 |a 1. Spices and herbs : basic concepts -- 2. Spice qualities and specifications -- 3. Cooking with spices -- 4. The patterning theory of spice use -- 5. Physiological effects of spice components -- 6. Antimicrobial and antioxidant properties of spices -- 7. The physiological effects of flavor/aroma. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
533 |a Electronic reproduction.  |b [Boca Raton, Fla. :  |b CRC Press,  |d 2010].  |n PDF file created from digital scan of print book. 
650 0 |a Spices. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Takemasa, Mitsuo,  |d 1943- 
776 1 |z 0824701445-free paper) 
776 1 |z 9780824701444 
830 0 |a Food science and technology (Marcel Dekker, Inc.) 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/9780367800451  |y Plný text 
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992 |a BK  |c EBOOK-TN  |c FOODNB 
993 |x NEPOSILAT  |y EIZ 

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