The science of chocolate /

This book takes the reader on the journey of chocolate, to discover how confectionery is made and will appeal to those with a fascination for chocolate.

Bibliographic Details

Main Author:	Beckett, S. T.
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Cambridge : Royal Society of Chemistry, [2008]
Edition:	2nd ed.
Series:	Royal Society of Chemistry (Great Britain)
Subjects:	Chocolate processing. Cookery > food & drink, etc. Food and Drink. TECHNOLOGY & ENGINEERING > Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book