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[null,"1.","Record Nr.",null,"UNINA990009059470403321"]
[null,null,"Titolo",null,"Spazio sport"]
[null,null,"Pubbl/distr/stampa",null,"Roma, : [s.n.]"]
[null,null,"Lingua di pubblicazione",null,"Italiano"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Periodico"]
[null,"2.","Record Nr.",null,"UNINA9910968411103321"]
[null,null,"Autore",null,"Beckett S. T."]
[null,null,"Titolo",null,"The Science of Chocolate / / Stephen T Beckett"]
[null,null,"Pubbl/distr/stampa",null,"London, England : , : Royal Society of Chemistry, , [2019]"]
[{"$nulls":4},"©2019"]
[null,null,"ISBN",null,"9781839168437"]
[{"$nulls":4},"1839168439"]
[{"$nulls":4},"9781788016636"]
[{"$nulls":4},"1788016637"]
[null,null,"Edizione",null,"[Third edition.]"]
[null,null,"Descrizione fisica",null,"1 online resource (284 p.)"]
[null,null,"Disciplina",null,"664.5"]
[null,null,"Soggetti",null,"Chocolate processing"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,null,"Sommario/riassunto","Now 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."]