Chocolate, cocoa, and confectionery : science and technology

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The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations

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Availability

Detail Information

Series Title

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Call Number

664.153 Min c

Publisher

New York : Van Nostrand Reinhold., 1989

Collation

viii,904 p. : ill. : ind. ; 23 cm.

Language

English

ISBN/ISSN

9789401179263

Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

Third

Subject(s)

Confectionery
Chocolate
Cocoa

Specific Detail Info

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Statement of Responsibility

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Other version/related

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