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010   $a9781839168437
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100   $a20241007d2019      uy         0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 14$aThe Science of Chocolate /$fStephen T Beckett
205   $aThird edition.
210  1$aLondon, England :$cRoyal Society of Chemistry,$d[2019]
210  4$dİ2019
215   $a1 online resource (284 p.) 
311 08$a9781788012355 
311 08$a1788012356 
320   $aIncludes bibliographical references and index.
330 8 $aNow in its third edition,The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its maufacture, testing and consumption.
606   $aChocolate processing
615  0$aChocolate processing.
676   $a664.5
700   $aBeckett$b S. T.$0288026
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910968411103321
996   $aScience of chocolate$977756
997   $aUNINA