Book review: Spices Flavor Chemistry and Antidioxidant Properties, edited by Sara J. Risch and Chi-Tang Ho, ACS Symposium Series 660, Washington, DC, 1997. No. of pages: x+253. ISBN 0-8412-3495-7.

✍ Scribed by Isidro Hermosin Gutierrez

• Book ID: 101280601
• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 61 KB
• Volume: 13
• Category: Article
• ISSN: 0882-5734
• DOI: 10.1002/(sici)1099-1026(199805/06)13:3<214::aid-ffj732>3.0.co;2-4