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  <titleInfo>
    <title>Chemistry of spices</title>
  </titleInfo>
  <name type="personal">
    <namePart>Parthasararthy, V.A.,ed</namePart>
    <role>
      <roleTerm authority="marcrelator" type="text">creator</roleTerm>
    </role>
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  <typeOfResource>text</typeOfResource>
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    <place>
      <placeTerm type="code" authority="marccountry">xx</placeTerm>
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    <place>
      <placeTerm type="text">UK</placeTerm>
    </place>
    <publisher>CABI</publisher>
    <dateIssued>2008</dateIssued>
    <dateIssued encoding="marc">9999</dateIssued>
    <issuance>monographic</issuance>
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  <language>
    <languageTerm authority="iso639-2b" type="code">und</languageTerm>
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  <physicalDescription>
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    <extent>445p.</extent>
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  <subject>
    <name type="personal">
      <namePart>Chempakam, B.,jt.ed</namePart>
    </name>
  </subject>
  <subject>
    <name type="personal">
      <namePart>Edited  V.A. Parthasararthy, B. Chempakam and T. John Zachariah</namePart>
    </name>
  </subject>
  <subject>
    <name type="personal">
      <namePart>Zachariah, John T.,jt.ed</namePart>
    </name>
  </subject>
  <subject>
    <topic>Spice,Black Pepper,Small Cardamom,Large Cardamom,Ginger,Turmeric,Cinnamon,cassia,Clove,Nutmeg,mace,Coriander,Cumin,fennel,Fenugreek,Paprika,Chilli,Vanilla,Ajowan,Star Anise,Garcinia,Tamarind,Parsley,Celery,Curry Leaf,Bay Leaf,Sp</topic>
  </subject>
  <classification authority="ddc">633.82/84:581.192 P8</classification>
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