1. Analysis of food spices : identification and authentication /: identification and authentication. (2023) Editors: Nollet, Leo M. L, 1948-; (Chemist), Ahmad, Javed; Ahamad, Javed Record Type: Book Extent: 1 online resource (304 pages), illustrations (black and white, and colour) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Saffron : the age-old panacea in a new light /: the age-old panacea in a new light. (2020) Editors: Sarwat, Maryam; Sumaiya, Sajida Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Spice bioactive compounds : properties, applications, and health benefits /: properties, applications, and health benefits. (2022) Editors: Wani, Azad Ahmad; Singh, Ajay; Kumar, Pradyuman Record Type: Book Extent: 1 online resource, illustrations (black and white, and colour) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. The book of spice : from anise to zedoary /: from anise to zedoary. (2015) Authors: O'Connell, John, 1972- Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. The flavour of spice. (2017) Authors: Reshii, Marryam H Record Type: Book Extent: 1 online resource, illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. The flavour of spice. (2017) Authors: Reshii, Marryam H Record Type: Book Extent: 1 online resource, illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. The science of spice : understand flavour connections and revolutionize your cooking /: understand flavour connections and revolutionize your cooking. (2018) Authors: Farrimond, Stuart Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗