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Found 2 from your keywords: subject="Chocolate processing"
cover
The science of chocolate
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Beckett, S. T.Royal Society of Chemistry (Great Britain)

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapter…

Edition
2nd ed.
ISBN/ISSN
9780854049707
Collation
xii, 240 p. : ill. ; 24 cm.
Series Title
-
Call Number
[ITP-LIB-315]
cover
The science of chocolate
Comment Share
Beckett, S. T.Royal Society of Chemistry (Great Britain)

Edition
2nd ed.
ISBN/ISSN
9780854049707
Collation
xii, 240 p. : ill. ; 24 cm.
Series Title
-
Call Number
[ITP-LIB-27]

Edition
2nd ed.
ISBN/ISSN
9780854049707
Collation
xii, 240 p. : ill. ; 24 cm.
Series Title
-
Call Number
[ITP-LIB-27]