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Více informací o knize Chocolate, Cocoa and Confectionery: Science and Technology

• Parametry knihy
• Anotace
• Oblíbené z jiného soudku

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Anotace knihy

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.

Parametry knihy

Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Plný název: Chocolate, Cocoa and Confectionery: Science and Technology
• Autor: Bernard W. Minifie
• Jazyk: Angličtina
• Vazba: Pevná
• Počet stran: 904
• EAN: 9780834213012
• ISBN: 083421301X
• ID: 01399585
• Nakladatelství: Springer Netherlands
• Hmotnost: 1543 g
• Rozměry: 237 × 225 × 56 mm

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