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Spices: The story of spices. The spices described

John William Parry

出版	Chemical Publishing Company, 1969
URL	http://books.google.com.hk/books?id=llo-AQAAIAAJ&hl=&source=gbs_api

註釋

Abstract for v. 2: A reference text on the structure and chemical composition of spices provides useful information for those involved in the microscopic examination of spice samples, those associated with the production, manufacture, and distribution of spices, food analysts, and plant histology students and researchers. The text material is organized under 3 sections: the morphology and histology of specific spices derived from a number of plant sources (rhyzomes, barks, floral parts, buds, fruits, seeds, miscellaneous seeds, unbelliferae, the aromatic leaves and herbs of labiatae, and miscellaneous aromatic leaves); the chemical composition of spices and their pH acidity measurements; and a collection of photomicrographs of the spices. A glossary of relevant terms is appended. (wz).