Chocolate Cocoa and Confectionery: Science and Technology - B.w. Minifie - Books - Aspen Publishers Inc.,U.S. - 9780834213012 - August 31, 1989
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B.w. Minifie
Chocolate Cocoa and Confectionery: Science and Technology 3rd Ed. 1989 edition

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Recognised as the industry standard, this guide provides a comprehensive review of chocolate and confectionary production and processing operations. It emphasizes the technical and scientific aspects of the various manufacturing procedures. It also emphasizes on other areas including raw materials, emulsifiers, and replacers and compounds.

904 pages, black & white illustrations

Media Books     Hardcover Book   (Book with hard spine and cover)
Released August 31, 1989
ISBN13 9780834213012
Publishers Aspen Publishers Inc.,U.S.
Pages 904
Dimensions 160 × 239 × 57 mm   ·   1.33 kg
Language English  

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