Black Pepper

Black Pepper
1pBG99NCLM8C
526
By:"P. N. Ravindran"
"Science"
Published on 2003-09-02 by CRC Press

Pepper \u003cb\u003esauce\u003c/b\u003e PMBM has developed a pepper \u003cb\u003esauce\u003c/b\u003e that can be used as \u003cbr\u003e\nmarinade for steaks, and other meat dishes and for ... This product uses \u003cb\u003eblack\u003c/b\u003e \u003cbr\u003e\n\u003cb\u003epepper\u003c/b\u003e, soybean extract, garlic and other ingredients to get a relatively mild dark \u003cbr\u003e\n\u003cb\u003esauce\u003c/b\u003e.

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Black Pepper is the first monograph on this important and most widely used spice. This volume includes chapters on all aspects of the crops' botany; crop improvement, agronomy, chemistry, post-harvest technology, processing, diseases, insect pests, marketing, economy and uses. All the available information has been collected and presented by experts for the use of students, teachers and research workers in the field, and will remain the major reference source for all pepper workers for some time to come.

This Book was ranked 15 by Google Books for keyword blackpepper sauce.

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