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Chocolate, Cocoa, and Confectionery Science and Technology (Hardcover)

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Chocolate, Cocoa, and Confectionery Minifie, Bernard W.|Minife, Bernard W. 1 of 1
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Product Details:

Format: Hardcover
ISBN-10: 083421301X
ISBN-13: 9780834213012
Sku: 31090071
Publish Date: 4/30/2007
Dimensions:  (in Inches) 9.5H x 6.25L x 1.75T
Pages:  904
Edition Number:  3
Age Range:  NA
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Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology.

Product Attributes
Product attributeBook Format:   Hardcover
Product attributeEdition:   0003
Product attributeNumber of Pages:   0904
Product attributePublisher:   Springer
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