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Found 2 from your keywords: subject="Confectionery"
cover
Confectionery and chocolate engineering: principles and engineering
Comment Share
Mohos, Ferenc A.

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In …

Edition
-
ISBN/ISSN
9781405194709
Collation
xx, 688 p. : ill. : ind. ; 25 cm.
Series Title
-
Call Number
641.86 Moh c
cover
Chocolate, cocoa, and confectionery : science and technology
Comment Share
Minifie, Bernard W.

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 …

Edition
Third
ISBN/ISSN
9789401179263
Collation
viii,904 p. : ill. : ind. ; 23 cm.
Series Title
-
Call Number
664.153 Min c