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Chocolate Cocoa and Confectionery: Science and Technology 3rd Ed. 1989 edition
B.w. Minifie
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
Médias | Livres Hardcover Book (Livre avec dos et couverture rigide) |
Validé | 31 août 1989 |
ISBN13 | 9780834213012 |
Éditeurs | Aspen Publishers Inc.,U.S. |
Pages | 904 |
Dimensions | 160 × 239 × 57 mm · 1,33 kg |
Langue et grammaire | English |
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