LEADER 02444nam 2200553 a 450 001 9910456703403321 005 20200520144314.0 010 $a1-84755-214-5 035 $a(CKB)2530000000001295 035 $a(EBL)1186078 035 $a(SSID)ssj0000448028 035 $a(PQKBManifestationID)11284653 035 $a(PQKBTitleCode)TC0000448028 035 $a(PQKBWorkID)10385782 035 $a(PQKB)11040232 035 $a(MiAaPQ)EBC1186078 035 $a(PPN)198477961 035 $a(Au-PeEL)EBL1186078 035 $a(CaPaEBR)ebr10621160 035 $a(OCoLC)850160963 035 $a(EXLCZ)992530000000001295 100 $a20121119d2000 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 14$aThe science of chocolate$b[electronic resource] /$fStephen T. Beckett 210 $aCambridge $cRSC$d2000 215 $a1 online resource (191 p.) 225 0$aRSC paperbacks 300 $aReprinted 2004. 311 $a0-85404-600-3 320 $aIncludes bibliographical references and index. 327 $aOFC; BK9780854046003-FP001; BK9780854046003-FP005; BK9780854046003-FP007; BK9780854046003-FP012; BK9780854046003-00001; BK9780854046003-00008; BK9780854046003-00031; BK9780854046003-00049; BK9780854046003-00066; BK9780854046003-00085; BK9780854046003-00104; BK9780854046003-00127; BK9780854046003-00143; BK9780854046003-00152; BK9780854046003-00170 330 $aChocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops.The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of sci 410 0$aRSC Paperbacks 606 $aChocolate processing 608 $aElectronic books. 615 0$aChocolate processing. 676 $a664.5 700 $aBeckett$b S. T$0288026 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910456703403321 996 $aScience of chocolate$977756 997 $aUNINA