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|a 9781847558053:
|c £28.69
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|a 1847558054:
|c £28.69
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|a UK-WkNB
|b eng
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| 100 |
1 |
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|a Beckett, S.T.
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| 245 |
1 |
4 |
|a The science of chocolate
|c S.T. Beckett; Other Jennifer Harding, Barry Freedman.
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| 250 |
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|a 2nd rev. ed.
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| 260 |
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|a Cambridge,
|b Royal Society of Chemistry,
|c 2008.
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| 300 |
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|a 252 p. :
|b 146 b&w, ill.
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| 500 |
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|a Ebook.
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| 505 |
0 |
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|a Chapter 1: The History of Chocolate-- Chapter 2: Chocolate Ingredients-- Chapter 3: Cocoa Bean Processing-- Chapter 4: Liquid Chocolate Making-- Chapter 5: Controlling the Flow Properties of Liquid Chocolate-- Chapter 6: Crystallising the Fat in Chocolate-- Chapter 7: Manufacturing Chocolate Products-- Chapter 8: Analytical Techniques-- Chapter 9: Different Chocolate Products-- Chapter 10: Legislation, Shelf Life and Packaging-- Chapter 11: Nutrition and Health-- Chapter 12: Experiments with Chocolate and Chocolate Products.
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| 650 |
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7 |
|a Cookery / food & drink etc.
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| 700 |
1 |
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|a Harding, Jennifer.
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| 856 |
4 |
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|a Freedman, Barry.
|u http://dx.doi.org/10.1039/9781847558053
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| 952 |
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|a CY-NiOUC
|b 5a0461cb6c5ad14ac1ee5e99
|c 998a
|d 945l
|e -
|t 1
|x m
|z Books
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