Amazon cover image
Image from Amazon.com

The science of chocolate / Stephen T. Beckett

By: Material type: TextTextPublisher: Cambridge : RSC Publishing, ©2008Edition: 2nd edDescription: xii, 240 pages : illustrationsContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780854046003
Subject(s): Summary: Suitable for students of food science, this text first describes the history of chocolate. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to understand the role that science plays in the process.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Status Date due Barcode
General General ATU Dublin Road 641.3374 (Browse shelf(Opens below)) Available G118241

Includes bibliographical references and index

Suitable for students of food science, this text first describes the history of chocolate. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to understand the role that science plays in the process.

There are no comments on this title.

to post a comment.
Share