{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":1,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":24,"n_cols":5,"rows_kept":24,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[3,2,3,3],[7,2,7,3],[8,2,8,3],[9,2,9,3],[11,2,11,3],[13,2,13,3],[14,2,14,3],[18,2,18,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNINA9910830853803321"]
[null,null,"Titolo",null,"Industrial chocolate manufacture and use [[electronic resource] /] / edited by Stephen T. Beckett"]
[null,null,"Pubbl/distr/stampa",null,"Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009"]
[null,null,"ISBN",null,"1-282-03454-5"]
[{"$nulls":4},"9786612034541"]
[{"$nulls":4},"1-4443-0158-6"]
[{"$nulls":4},"1-4443-0159-4"]
[null,null,"Edizione",null,"[4th ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (735 p.)"]
[null,null,"Disciplina",null,"664.5"]
[{"$nulls":4},"664/.5"]
[null,null,"Soggetti",null,"Chocolate"]
[{"$nulls":4},"Cocoa"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"INDUSTRIAL CHOCOLATE MANUFACTURE AND USE; PREFACE; CONTRIBUTORS; Chapter 1 TRADITIONAL CHOCOLATE MAKING S.T. Beckett; Chapter 2 COCOA BEANS: FROM TREE TO FACTORY M.S. Fowler; Chapter 3 SUGAR AND BULK SWEETENERS Ch. Krüger; Chapter 4 INGREDIENTS FROM MILKS.J. Haylock and T.M. Dodds; Chapter 5 CHOCOLATE CRUMBM.A. Wells; Chapter 6 PRODUCTION AND QUALITY STANDARDS OF COCOA MASS, COCOA BUTTER AND COCOA POWDER H.J. Kamphuis; Chapter 7 PARTICLE SIZE REDUCTIONG.R. Ziegler and R. Hogg; Chapter 8 FLAVOUR DEVELOPMENT INCOCOA AND CHOCOLATEG. Ziegleder; Chapter 9 CONCHINGS.T. Beckett"]
[{"$nulls":4},"Chapter 10 CHOCOLATE FLOW PROPERTIESS.T. BeckettChapter 11 BULK CHOCOLATE HANDLINGJ.H. Walker; Chapter 12 CHOCOLATE TEMPERG. Talbot; Chapter 13 TEMPERINGE.J. Windhab; Chapter 14 MOULDING, ENROBINGAND COOLING CHOCOLATEPRODUCTSM.P. Gray; Chapter 15 COLD FORMINGTECHNOLOGIESJ.H. Walker and S.T. Beckett; Chapter 16 CHOCOLATE PANNINGM. Aebi; 16.1 Introduction; 16.2 Panning methods; 16.3 The process of chocolate panning; 16.4 Packaging and storage; 16.5 The panning department; Summary; References; Chapter 17 NON-CONVENTIONALMACHINES AND PROCESSESS.T. Beckett; Chapter 18 CHOCOLATE REWORKE. Minson"]
[{"$nulls":4},"Chapter 19 VEGETABLE FATSG. TalbotChapter 20 RECIPESE.G. "]
[{"$nulls":4},"Wohlmuth; Chapter 21 PROJECT MANAGEMENT ANDPROCESS CONTROLU. Löser; Chapter 22 INSTRUMENTATIONU. Löser; Chapter 23 FOOD SAFETY IN CHOCOLATEMANUFACTURE ANDPROCESSINGF. Burndred; Chapter 24 PACKAGINGC.E. Jones; Chapter 25 LEGAL ASPECTS OF CHOCOLATEMANUFACTUREA. Martinez-Inchausti; Chapter 26 INTELLECTUAL PROPERTY; PROTECTING PRODUCTSAND PROCESSESP.J. Couzens; Chapter 27 NUTRITION AND HEALTHASPECTS OF CHOCOLATEJ.P. Lambert; Chapter 28 CHOCOLATE MARKETINGAND OTHER ASPECTS OF THECONFECTIONERY INDUSTRYWORLDWIDEM.J. Webber *"]
[{"$nulls":4},"Chapter 29 FUTURE TRENDSS.T. BeckettGLOSSARY; USEFUL PHYSICAL CONSTANTS; INDEX; Colour plates appear between pages 368 and 369"]
[null,null,null,"Sommario/riassunto","Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide.  The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing of the end product.  Retaining the important and well-received key features of the previous edition, the fourth edition also contains completely new chapters covering chocolate crumb, cold forming technologies, intellectual p"]