The use of the sea fennel as a new spice-colorant in culinary preparations

International Journal of Gastronomy and Food Science

Volumn 1, Issue 2, 2012, Pages 111-115

  Renna, Massimiliano ^a   Gonnella, Maria ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Crithmum maritimum L.; Cuisine applications; Dried product; Overall sensory quality; Wild plant

Indexed keywords

EID: 85006848856     PISSN: 1878450X     EISSN: 18784518     Source Type: Journal    
DOI: 10.1016/j.ijgfs.2013.06.004     Document Type: Article

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