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First line
Although the practicing food technologist in the United States should have a firm understanding of the laws and regulations that apply to the food industry, it is important to review some of these issues as they apply directly to spices.
From the rear cover
A practical guide offering updates in the spices and seasonings industry
Since the publication of the first edition of Spices and Seasonings: A Food Technology Handbook, there have been many developments in the food industry. This much-needed new edition is the authoritative handbook for seasoning developers and contains essential information on formulating and labeling dry seasoning blends. There have been regulatory changes in the spice industry and other areas of the food industry. Spices and Seasonings, Second Edition explores these changes and gives the food industry professional updates of important statistics, the latest research on the antimicrobial capabilities of certain spices, new American Spice Trade Association specifications, and new FDA labeling regulations. In addition to providing a general overview of the industry, this book offers practical details on specifications and formulations for the food technologist. Topics covered in Spices and Seasonings, Second Edition include:* U.S. regulations as they apply to spices
* Spice processing
* Quality issues dealing with spices
* Spice extractives
* Recent spice research
* Common seasoning blends
* Meat, snack, sauce, and gravy seasonings
* Spice and seasoning trends for the new millennium Food technologists and managers from the spices and seasonings industry will find this a comprehensive and practical guide on spices and their applications.
Details
- Title Spices and Seasonings 2e
- Author Tainter; Grenis
- Binding Hardcover
- Edition 2nd Edition
- Pages 256
- Volumes 1
- Language ENG
- Publisher John Wiley & Sons
- Date 2001-04-18
- Illustrated Yes
- Features Bibliography, Illustrated, Index
- ISBN 9780471355755 / 0471355755
- Weight 1.08 lbs (0.49 kg)
- Dimensions 9.52 x 6.06 x 0.68 in (24.18 x 15.39 x 1.73 cm)
- Library of Congress subjects Spices, Condiments
- Library of Congress Catalog Number 01017652
- Dewey Decimal Code 664.53
Media reviews
Citations
- Reference and Research Bk News, 08/01/2001, Page 252
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Spices and Seasonings: A Food Technology Handbook
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Wiley-Interscience Publishing, 2001. 2. Hardcover. Very Good. Very Good++; Hardcover; Close to new condition; Covers are still glossy with "straight" edge-corners; Unblemished textblock edges; The endpapers and all text pages are bright and unmarked; Binding is tight with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); Red and black covers with title in white lettering; 2nd Edition; 2001, Wiley-Interscience Publishing; 256 pages; "Spices and Seasonings: A Food Technology Handbook," by Donna R. Tainter & Anthony T. Grenis.
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Spices and Seasonings : A Food Technology Handbook
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Wiley & Sons, Incorporated, John, 2001. Hardcover. As New. Disclaimer:Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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Spices and Seasonings, a Food Technology Handbook (2nd) Second Edition
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Spices and Seasonings – Food Technology Handbook 2e
by Donna R. Tainter/ Anthony Grenis
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Spices and Seasonings
by Anthony T. Grenis Donna R. Tainter
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John Wiley & Sons , pp. ix + 249 2nd Edition . Hardback. New.
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Spices and Seasonings: A Food Technology Handbook
by Tainter, Donna R.; Grenis, Anthony T
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