Items related to Chocolate Cocoa and Confectionery: Science and Technology
Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology.
"synopsis" may belong to another edition of this title.
- PublisherFlorence, Kentucky, U.S.A.: Van Nostrand Reinhold
- Publication date1989
- ISBN 10 0412995417
- ISBN 13 9780412995415
- BindingHardcover
- Edition number3
- Number of pages904
Other Popular Editions of the Same Title
Top Search Results from the AbeBooks Marketplace
Stock Image
Chocolate Cocoa and Confectionery: Science and Technology
Published by
Chapman & Hall / An AVI Book
(1995)
ISBN 10: 0412995417
ISBN 13: 9780412995415
Used
Hardcover
Quantity: 1
Seller:
Rating
Book Description Hardcover. Condition: As New. Dust Jacket Condition: Near Fine. 3rd Edition. A fine fresh copy in dust wrapper with little fade to the spine panel. Seller Inventory # ME 19-8 technology Ama
Buy Used
US$ 100.00
Convert currency
Stock Image
Chocolate, Cocoa, and Confectionery: Science and Technology Minifie, Bernard W.
Published by
Florence, Kentucky, U.S.A.: Van Nostrand Reinhold
(1989)
ISBN 10: 0412995417
ISBN 13: 9780412995415
Used
Hardcover
Quantity: 1
Seller:
Rating
Book Description Condition: Sammlerstück; gut. (!) Auflage 1989, ohne Schutzumschlag, Leineneinband mit Goldprägung, kleine Altersspuren, Stempel am Vorsatzblatt, Inhalt textsauber und gepflegt. Seller Inventory # 345-7-48
Buy Used
US$ 175.91
Convert currency