11. Herbs and spices ready for food use. Specification for cloves (whole and ground) Part 4, (31st May 1990) 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) ↗
12. Herbs and spices ready for food use. Specification for dried basil (bouquets, rubbed and ground) Part 12, (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) ↗
13. Herbs and spices ready for food use. Specification for dried marjoram (whole, rubbed and ground) Part 9, (15th March 1996) 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) ↗
14. Herbs and spices ready for food use. Specification for dried mustard seeds (whole and ground) Part 22, (15th August 1995) 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) ↗
15. Herbs and spices ready for food use. Specification for dried rosemary (whole, rubbed and ground) Part 18, (15th October 1993) 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) ↗
16. Herbs and spices ready for food use. Specification for dried sage (whole and ground) Part 3, (31st May 1990) 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) ↗
17. Herbs and spices ready for food use. Specification for dried whole dill seed, dill leaves and ground dill Part 29, (15th June 1997) 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) ↗
18. 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) ↗
19. Hidden persuaders in cocoa and chocolate : a flavor lexicon for cocoa and chocolate sensory professionals /: a flavor lexicon for cocoa and chocolate sensory professionals. (2018) Authors: Januszewska, Renata; Barry Callebaut, Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. La insólita amargura del pastel de limón. (2010) Authors: Bender, Aimee Other Names: Martínez Muñoz, Catalina translator. Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗