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Record Nr. |
UNINA9911006787903321 |
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Autore |
Edwards W. P |
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Titolo |
The science of sugar confectionery / / W.P. Edwards |
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Pubbl/distr/stampa |
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Cambridge, : Royal Society of Chemistry, c2000 |
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ISBN |
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1-78262-609-3 |
1-62870-134-X |
1-84755-216-1 |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (177 p.) |
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Collana |
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Disciplina |
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Soggetti |
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Confectionery |
Confectionery - Analysis |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Nota di contenuto |
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Science of Sugar ConfectioneryOFC; BK9780854045938-FP001; BK9780854045938-FP005; BK9780854045938-FP007; BK9780854045938-00001; BK9780854045938-00005; BK9780854045938-00023; BK9780854045938-00059; BK9780854045938-00081; BK9780854045938-00085; BK9780854045938-00092; BK9780854045938-00095; BK9780854045938-00101; BK9780854045938-00110; BK9780854045938-00124; BK9780854045938-00128; BK9780854045938-00131; BK9780854045938-00144; BK9780854045938-00148; BK9780854045938-00151; BK9780854045938-00157; BK9780854045938-00158 |
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Sommario/riassunto |
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Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery .The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, |
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