The science of chocolate /

Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to th...

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Bibliographic Details

Main Author:	Beckett, S. T.
Format:	eBook
Language:	English
Published:	Cambridge, UK : Royal Society of Chemistry, [2000]
Series:	RSC paperbacks.
Subjects:	Chocolade. Technologie. Chocolate. Chemistry. Science. TECHNOLOGY & ENGINEERING > Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book