1. Herbs and spices ready for food use. Specification for turmeric (whole and ground) Part 13, (15th June 1992) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (10 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Methods of test for spices and condiments. Determination of colouring power of turmeric Part 13, (29th April 1983) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (8 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. The chemistry and bioactive components of turmeric. (2020) Editors: Gopi, Sreeraj; Thomas, Sabu; Kunnumakkara, Ajaikumar B; Aggarwal, Bharat B, 1950-; Amalraj, Augustine Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Turmeric (Curcuma longa L.) and ginger (Zingiber officinale Rosc.) - world's invaluable medicinal spices : the agronomy and economy of turmeric and ginger /: the agronomy and economy of turmeric and ginger. ([2019]) Authors: Nair, Kodoth Prabhakaran Record Type: Book Extent: 1 online resource, illustrations (some color) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Turmeric : the genus Curcuma /: the genus Curcuma. (©2007) Other Names: Ravindran, P. N; Nirmal Babu, K; Sivaraman, K Record Type: Book Extent: 1 online resource (484 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗