Although the domestic culinary use of herbs and spices is well established and there are many specialist recipe books which cover herbs and spices, there still exists uncertainty about the correct and most economical way to use them in the production of mass processed foods, particularly those which may have undergo long storage periods before ultimate use by the consumer.
The housewife or chef, using traditional ground herbs and spices, can readily make adjustments in the quality added to suit individually dishes with knowledge of the degree of spicing which will make pleasure. The manufacturer, on the other hand, has a wider range of processed spices available to suit his technological needs and must ensure that the seasonings employed will result in a consistent product having a minimal consumer rejection level.
Potassium: Discovery, Significance, and Applications
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The term "potassium" originates from the English word "potash," reflecting
its early discovery as a compound in wood ash. The chemical symbol for
potassium...
