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Chocolate Cocoa and Confectionery: Science and Technology 3rd Ed. 1989 edition
B.w. Minifie
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Chocolate Cocoa and Confectionery: Science and Technology 3rd Ed. 1989 edition
B.w. Minifie
Recognised as the industry standard, this guide provides a comprehensive review of chocolate and confectionary production and processing operations. It emphasizes the technical and scientific aspects of the various manufacturing procedures. It also emphasizes on other areas including raw materials, emulsifiers, and replacers and compounds.
904 pages, black & white illustrations
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 31 de agosto de 1989 |
| ISBN13 | 9780834213012 |
| Editores | Aspen Publishers Inc.,U.S. |
| Páginas | 904 |
| Dimensiones | 160 × 239 × 57 mm · 1,33 kg |
| Lengua | English |
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