Зачин — разлика између измена
Садржај обрисан Садржај додат
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'''Зачин''' је додатак [[јело|јелима]] који им се додаје како би појачао оригинални [[укус]] јела, или да би се исти модификовао по жељи. Зачини и адитиви се користе у прехрамбеној индустрији у току технолошког процеса, али и у домаћинствима. Пошто се додају се у малим количинама, немају хранљиви значај, па се може рећи да се храни додају искључиво ради побољшања укуса и мириса.<ref>*{{cite web|url=http://www.theepicentre.com/Spices/spiceref.html |title=Spice|work=Encyclopedia of Spices, Spice Blends by Region, The Spice Trade|accessdate = 20. 12. 2008.}}</ref><ref>{{Cite book |author=Adamson, Melitta Weiss |title=Food in Medieval Times |publisher=Greenwood Press |location=Westport, Conn |year=2004 |id=ISBN 978-0-313-32147-
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Ред 216:
* Miller, J. Innes. ''The Spice Trade of the Roman Empire''. Oxford: Oxford UP, 1969.
* Morton, Timothy. ''Poetics of Spice: Romantic Consumerism and the Exotic''. Cambridge UP, 2000.}-
* {{Cite book |ref= harv|last=Turner|first=Jack| title=Spice: The History of a Temptation | publisher=Knopf | year=2004 |id=ISBN 978-0-375-40721-
* {{cite news
| title=Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot
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* {{cite web|url=http://www.oznet.ksu.edu/pr_fsaf/News%20Releases/relspicfung.htm|date = 18. 8. 1998.|title=Common Kitchen Spices Kill E. Coli O157:H7|quote=...The study is the first in the United States that looks at the effect of common spices on E. coli O157:H7. Previous studies have concluded spices kill other foodborne pathogens. 'In the first part of our study, we tested 23 spices against E. coli O157:H7 in the laboratory', Fung said. 'We found that several spices are good at killing this strain of E. coli.'}}
* {{cite web|url=http://www.thespicehouse.com/info/lore/ |title=The Lure and Lore of Spices|quote=If the appearance of spices were to reflect their real importance in the history of the world, the bottles of spices would be filled with bright glittery substances, diamonds, rubies, emeralds or gold would be appropriate. When you opened the bottle, a poof of vibrantly colored, mystically fragrant, magical smoke would slowly billow softly throughout the room.}}
* {{Cite book |ref= harv|last=Scully|first=Terence|title=The art of cookery in the Middle Ages |publisher=Boydell Press |location=Ipswich |year=1995 |id=ISBN 978-0-85115-611-8}}
* {{Cite book |ref= harv|author=Adamson, Melitta Weiss |title=Food in Medieval Times |publisher=Greenwood Press |location=Westport, Conn |year=2004 |id=ISBN 978-0-313-32147-
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