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Front MatterAbstract - Hi-Res PDF (237 KB) - PDF w/links (238 KB)
1
Chapter 1. OcimumAlan Paton, M. M. Harley, M. R. HarleyAbstract - Hi-Res PDF (808 KB) - PDF w/links (504 KB)
39
Chapter 2. Production Systems of Sweet BasilBertalan Galambosi, Eli PutievskyAbstract - Hi-Res PDF (768 KB) - PDF w/links (730 KB)
67
Chapter 3. Chemical Composition of Ocimum SpeciesAbstract - Hi-Res PDF (332 KB) - PDF w/links (322 KB)
77
Chapter 4. Essential Oil of OcimumAbstract - Hi-Res PDF (560 KB) - PDF w/links (552 KB)
113
Chapter 5. Bioactivity of BasilAbstract - Hi-Res PDF (306 KB) - PDF w/links (310 KB)
137
Chapter 6. Processing and Use of Basil in Foodstuffs, Beverages and in Food PreparationKirsti MÄKinen, Kaarina PÄÄKkÖNen, Seija MarjattaAbstract - Hi-Res PDF (488 KB) - PDF w/links (458 KB)
