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The science of chocolate /

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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
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by Beckett, S. T.
Published 2008
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by Beckett, S. T.
Published 2000
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by Beckett, S. T.
Published 2000
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by Beckett, S. T.
Published 2000
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