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  <titleInfo>
    <title>Handbook of Spices, Seasonings, &amp; Flavorings</title>
  </titleInfo>
  <name type="personal">
    <namePart>Susheela Raghavan.</namePart>
    <role>
      <roleTerm authority="marcrelator" type="text">creator</roleTerm>
    </role>
  </name>
  <typeOfResource>text</typeOfResource>
  <originInfo>
    <place>
      <placeTerm type="text">London</placeTerm>
    </place>
    <publisher>Tay &amp;Francis</publisher>
    <dateIssued>2000</dateIssued>
    <issuance>monographic</issuance>
  </originInfo>
  <language>
    <languageTerm authority="iso639-2b" type="code">eng</languageTerm>
  </language>
  <physicalDescription>
    <form authority="marcform">print</form>
    <extent>329 p</extent>
  </physicalDescription>
  <note type="statement of responsibility">Susheela Raghavan</note>
  <subject authority="lcsh">
    <topic>Spices</topic>
  </subject>
  <subject authority="lcsh">
    <topic>Cookery, International</topic>
  </subject>
  <subject authority="lcsh">
    <topic>Condiments</topic>
  </subject>
  <classification authority="lcc">TX725.A1 S964 S6 2000</classification>
  <identifier type="isbn">1566769310</identifier>
  <recordInfo>
    <recordContentSource authority="marcorg">SDU</recordContentSource>
    <recordCreationDate encoding="marc">020329</recordCreationDate>
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