bokomslag Chocolate, Cocoa and Confectionery: Science and Technology
Vetenskap & teknik

Chocolate, Cocoa and Confectionery: Science and Technology

Bernard W Minifie

Inbunden

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  • 904 sidor
  • 1989
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.
  • Författare: Bernard W Minifie
  • Format: Inbunden
  • ISBN: 9780834213012
  • Språk: Engelska
  • Antal sidor: 904
  • Utgivningsdatum: 1989-08-01
  • Förlag: Aspen Publishers Inc.,U.S.