Spices: Sources, Processing, and Chemistry

ACS Symposium Series

Volumn 660, Issue , 1997, Pages

  Risch, Sara J ^a  

^a Science by Design   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0347172956     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Article

References (5)

1. Analytical Methods of the American Spice Trade Association, 3rd ed. ASTA, Englewood Cliffs, NJ., 1978.
2. Official Methods of Analysis, 14th ed. AOAC, Washington, D.C. 1984.
3. Heath, H. B. Can. Inst. Food Tech. J. 1968, 1(1), pp. 9-36.
4. Code of Federal Regulations, Title 21, U.S. Government Printing Office. 1995.
5. Source Book of Flavors; Reineccius, G. A., Ed.; Second ed.; Chapman and Hall, One Penn Plaza, New York, NY, 1994, pp 234-255.