The science of chocolate /

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is ma...

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Bibliographic Details
Main Author:	Beckett, S. T
Corporate Author:	Royal Society of Chemistry (Great Britain)
Format:	Book
Language:	English
Published:	Cambridge, UK : RSC Publishing, c2008 Cambridge, UK : [2008]
Edition:	2nd ed
Subjects:	Chocolate processing Cacao > chemistry Food Technology Chocolate Cocoa

Internet

Stanford University

Holdings details from Stanford University
Call Number:	ISIL:US-CST TP640 .B43 2008

University of Chicago

Holdings details from University of Chicago
Call Number:	TP640.B43 2008

Massachusetts Institute of Technology

Holdings details from Massachusetts Institute of Technology
Call Number:	TP640.B43 2008

Johns Hopkins University

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Call Number:	TP 640 B396s 2008

Cornell University

Holdings details from Cornell University
Call Number:	TP640 .B43 2008

University of Pennsylvania

Holdings details from University of Pennsylvania
Call Number:	TP640 .B43 2008