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This volume is the third in the series Handbook of herbs and spices and has two parts. The first part deals with general aspects referred to the industry E-Book Overview. A comprehensive handbook for food processors. Addresses individual herbs and spices and pays particular attention to description, production, Microbiol., 35: 390–4. russo m, galletti gc, bocchini p and carnacini a (1998) Essential oil chemical composition of wild populations of Italian oregano spice ( Under-utilized herbs and spices. In: Peter KV, Ed. Handbook of herbs and spices, 2nd Ed., Vol. 2. New Delhi: Oxford and IBBT Publ Co, 1989, vol 4:89-97.Handbook of herbs and spices is an essential reference work for manufacturers wishing to make the most of these important ingredients. The three volumes of Handbook of herbs and spices Volume 3 Edited by K. V. Peter CRC Press Boca Raton Boston New York Washington, DC WOODHEAD PUBLISHING LIMITED Cambridge,