The Science Of Chocolate
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The Science of Chocolate
| Author | : S. T. Beckett |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 58 |
| Release | : 2008 |
| Genre | : Business & Economics |
| ISBN | : 0854049703 |
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This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops.
The Science of Chocolate Related Books
Language: en
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Type: BOOK - Published: 2015-11-09 - Publisher: Royal Society of Chemistry
The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of th
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Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the sci
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Type: BOOK - Published: 2019 - Publisher: Royal Society of Chemistry
Now in its third edition, The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which
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Type: BOOK - Published: 2016-06-13 - Publisher: John Wiley & Sons
This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry.
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Explore the chemistry of chocolate and how the chemistry relates to the flavor and effects of chocolate on the human body and why, even after 3,400 years of coc
