Chocolate, Cocoa and Confectionery: Science and Technology

By Bernard W. Minifie

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0442265212
• ISBN13: 9780442265212
• Release Date: December 1988
• Publisher: Springer
• Length: 904 Pages
• Weight: 3.00 lbs.