Chocolate, Cocoa and Confectionery: Science and Technology

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9780700014675: 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.

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B.W. Minifie
Published by Churchill Livingstone (1970)
ISBN 10: 0700014675 ISBN 13: 9780700014675
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Book Description Churchill Livingstone, 1970. Book Condition: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. Dust Jacket in fair condition. Bookseller Inventory # 6253071

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B.W. Minifie
Published by Churchill Livingstone (1970)
ISBN 10: 0700014675 ISBN 13: 9780700014675
Used Hardcover Quantity Available: 1
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Anybook Ltd.
(Lincoln, United Kingdom)
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Book Description Churchill Livingstone, 1970. Book Condition: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In poor condition, suitable as a reading copy. No dust jacket. Bookseller Inventory # 6215146

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3.

B.W. Minifie
Published by Churchill Livingstone (1970)
ISBN 10: 0700014675 ISBN 13: 9780700014675
Used Hardcover Quantity Available: 1
Seller:
Anybook Ltd.
(Lincoln, United Kingdom)
Rating
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Book Description Churchill Livingstone, 1970. Book Condition: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In poor condition, suitable as a reading copy. No dust jacket. Bookseller Inventory # 6215158

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