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|a 1444301586
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|a 1444301594
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|a 9781444301588
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|z 1405139498
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|q alk. paper)
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|z 9781405139496
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|a 10.1002/9781444301588
|2 doi
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|a (OCoLC-M)352789909
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|a (Sirsi) a11545585
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|a 10.1002/9781444301588
|b Wiley InterScience
|n http://www3.interscience.wiley.com
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|a DG1
|b eng
|e pn
|c DG1
|d DG1
|d OCLCQ
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|a TP640
|b .I53 2009
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|a Industrial chocolate manufacture and use
|h [electronic resource] /
|c edited by Stephen T. Beckett
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| 250 |
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|a 4th ed
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| 260 |
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|a Chichester, U.K. ;
|a Ames, Iowa :
|b Wiley-Blackwell,
|c 2009
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| 300 |
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|a 1 online resource (xxxi, 688 pages, [15] pages of plates) :
|b illustrations (some color), map
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a INDUSTRIAL CHOCOLATE MANUFACTURE AND USE; PREFACE; CONTRIBUTORS; Chapter 1 TRADITIONAL CHOCOLATE MAKING S.T. Beckett; Chapter 2 COCOA BEANS: FROM TREE TO FACTORY M.S. Fowler; Chapter 3 SUGAR AND BULK SWEETENERS Ch. Krüger; Chapter 4 INGREDIENTS FROM MILKS. J. Haylock and T.M. Dodds; Chapter 5 CHOCOLATE CRUMBM. A. Wells; Chapter 6 PRODUCTION AND QUALITY STANDARDS OF COCOA MASS, COCOA BUTTER AND COCOA POWDER H.J. Kamphuis; Chapter 7 PARTICLE SIZE REDUCTIONG. R. Ziegler and R. Hogg; Chapter 8 FLAVOUR DEVELOPMENT INCOCOA AND CHOCOLATEG. Ziegleder; Chapter 9 CONCHINGS. T. Beckett
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| 520 |
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|a Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing of the end product. Retaining the important and well-received key features of the previous edition, the fourth edition also contains completely new chapters covering chocolate crumb, cold forming technologies, intellectual property, and nutrition
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| 588 |
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|a Description based on print version record
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| 650 |
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0 |
|a Chocolate
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| 650 |
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|a Cocoa
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| 650 |
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7 |
|a Chocolate
|2 fast
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| 650 |
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7 |
|a Cocoa
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7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science
|2 bisacsh
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| 700 |
1 |
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|a Beckett, S. T
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| 710 |
2 |
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|a Wiley InterScience (Online service)
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|i Print version:
|t Industrial chocolate manufacture and use
|b 4th ed.
|d Chichester, U.K. ; Ames, Iowa : Wiley-Blackwell, 2009
|z 9781405139496
|z 1405139498
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