أنشئ حسابًا أو سجّل الدخول للانضمام إلى مجتمعك المهني.
Ethylene oxide is comparatively safer in case of spice fumigation. It causes less effect on spices than on other food commodities. Only difficulty is that it might cause slight alteration in taste and color in brightly colored spices such as mustard and turmeric.
