The science of chocolate [[electronic resource] /] / Stephen T. Beckett
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| Autore: |
Beckett S. T
|
| Titolo: |
The science of chocolate [[electronic resource] /] / Stephen T. Beckett
|
| Pubblicazione: | Cambridge, : RSC, 2000 |
| Descrizione fisica: | 1 online resource (191 p.) |
| Disciplina: | 664.5 |
| Soggetto topico: | Chocolate processing |
| Note generali: | Reprinted 2004. |
| Nota di bibliografia: | Includes bibliographical references and index. |
| Nota di contenuto: | OFC; 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 |
| Sommario/riassunto: | Chocolate 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 |
| Titolo autorizzato: | Science of chocolate |
| ISBN: | 1-84755-214-5 |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910815042903321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |
Serie:
RSC Paperbacks