Chocolate, Cocoa and Confectionery: Science and Technology
Seiten
1989
|
3rd ed. 1989
Aspen Publishers Inc.,U.S. (Verlag)
978-0-8342-1301-2 (ISBN)
Aspen Publishers Inc.,U.S. (Verlag)
978-0-8342-1301-2 (ISBN)
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.
| Zusatzinfo | VIII, 904 p. |
|---|---|
| Verlagsort | Philadelphia |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-8342-1301-X / 083421301X |
| ISBN-13 | 978-0-8342-1301-2 / 9780834213012 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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