chelliah p anandeswaran

I bought a book (1999 Edition) years back and still got it. Very informative for wet/moistened products, but as a dry seasonings technologist would have liked to have more information on dry seasoning and dry and complexed spice blends and their vulnerabilities for the growth of micro organisms. Information such as how fast the micro organisms grow in dry seasonings and what influence their growth in over a period of time (such as 6 and 12 months time) and the dry ingredients that influence the rapid growth of these organism (SPC, Yeast & Mould etc...)