The science of chocolate
Title:
The science of chocolate
Author:
Beckett, S. T.
Personal Author:
Edition:
Second edition.
Publication Information:
Cambridge, UK : RSC Publishing, [2008]
©2008
Physical Description:
xii, 240 pages : illustrations ; 24 cm
General Note:
Originally published: 2000.
Language:
English
Contents:
The history of chocolate -- Chocolate ingredients -- Cocoa bean processing -- Liquid chocolate making -- Controlling the flow properties of liquid chocolate -- Crystallising the fat in chocolate -- Manufacturing chocolate products -- Analytical techniques -- Different chocolate products -- Legislation, shelf life and packaging -- Nutrition and health -- Experiments with chocolate and chocolate products.
Subject Term:
Added Corporate Author:
ISBN:
9780854049707
Format :
Book
