Bibliography

1. United States Department of Agriculture, United States: Imports of Specified Condiments, Seasonings and Flavoring Materials, U.S. Government Printing Office, Washington, D.C., 1998.

2. CFR 21:101.22 & 182.10, U.S. Government Printing Office, Washington, D.C., 1996.

3. Food and Drug Administration, Center for Food Safety and Applied Nutrition, The Food Defect Action Levels (HFS-565), U.S. Government Printing Office, Washington, D.C., 1997.

4. D. R. Tainter and A. T. Grenis, Spices and Seasonings; A Food Technology Handbook, VCH-Wiley, New York, 1993.

5. ASTA Cleanliness Specifications for Spices, Seeds, and Herbs, American Spice Trade Association, Englewood Cliffs, N.J., 1997.

6. Cleaning and Reconditioning of Spices, Seeds, and Herbs, American Spice Trade Association, Englewood Cliffs, N.J.

7. Official Analytical Methods of the American Spice Trade Association, American Spice Trade Association, Englewood Cliffs, N.J., 1997.

8. M. Vajdi and R. R. Pereira, "Comparative Effects of Ethylene Oxide, Gamma Irradiation and Microwave Treatments on Selected Spices," J. Food Sci. 38, 893-895 (1973).

9. CFR 21:179.26, U.S. Government Printing Office, Washington, D.C., 1996.

10. Mustard Flour, R. T. French Co., Rochester, N.Y., 1988.

11. J. D. Dziezak, "Spices," Food Technol. 43, 102-116 (1989).

12. G. D. Deline, "Modern Spice Alternatives," Cereal Foods World 30, 697-700 (1985).

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