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The science of chocolate /

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The author, who "has worked in chocolate research with Nestlé for many years," presents the complete chocolate making process. "A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principle...

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Bibliographic Details
Main Author: Beckett, S. T. (Author)
Format: Book
Language:English
Published: Cambridge, UK : Royal Society of Chemistry, [2000]
Series:RSC paperbacks.
Subjects:
Chocolate.
Cacao.
Cacao
Chocolate
Chocolat.
Cacaoyer.
chocolate.
Technologie.
Chocolade.
Food.
Procédés de fabrication.
chocolade
chocolate
Plant Products
Plantaardige producten
Online Access:Full text available from Royal Society of Chemistry
Description
Summary:The author, who "has worked in chocolate research with Nestlé for many years," presents the complete chocolate making process. "A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved."--Cover.
Item Description:Includes index.
Physical Description:xiii, 175 pages : illustrations ; 25 cm
Bibliography:Includes bibliographical references and index.
ISBN:0854046003
9780854046003
DOI:10.1039/9781847552143