| Description |
xxxi, 688 pages : illustrations ; 25 cm |
| Summary |
"Since publication of the third edition in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. Taking account of significant changes and trends within the chocolate industry, and retaining the important and well-received key features of previous editions, much new information is incorporated into this fully revised and truly international fourth edition, particularly within chapters covering the chemistry of flavour development, chocolate flow properties, chocolate packaging, and chocolate marketing. Each author is an expert in a particular field; some chapters are written from an academic point of view to demonstrate the principles involved, whilst others have been prepared by industrial authors with many years of practical experience."--BOOK JACKET |
| Notes |
Previous ed.: Oxford: Blackwell Science, 1999 |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Chocolate processing.
|
|
Chocolate.
|
|
Cocoa.
|
| Author |
Beckett, S. T.
|
| LC no. |
2008006200 |
| ISBN |
9781405139496 (hbk.) |
|
1405139498 (hbk.) |
|
