Please use this identifier to cite or link to this item:
http://113.161.190.196:8080/thuvienso/handle/123456789/714Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Parthasarathy, Villupanoor A | vi |
| dc.contributor.author | Chempakam, Bhageerathy | vi |
| dc.contributor.author | Zachariah, T. John | vi |
| dc.date.accessioned | 2015-02-04T03:34:18Z | - |
| dc.date.available | 2015-02-04T03:34:18Z | - |
| dc.date.issued | 2008 | vi |
| dc.identifier.uri | http://10.0.16.20:8080/dspace/handle/DLU123456789/32035 | vi |
| dc.identifier.uri | http://192.168.1.40:8080/thuvienso/handle/123456789/714 | - |
| dc.description.abstract | Representing a discussion of the chemical properties of a cross section of spices, this book covers the three categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. It covers spice crops such as black pepper, ginger, turmeric and coriander. | vi |
| dc.language.iso | en | vi |
| dc.publisher | Cabi | vi |
| dc.subject | Spices | vi |
| dc.subject | Spice plants | vi |
| dc.title | Chemistry of spices | vi |
| dc.type | Book | vi |
| Appears in Collections: | Sách, Giáo trình điện tử - Tiếng Anh | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Chemistry of Spices.pdf | 3.02 MB | Adobe PDF |  Download |
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