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The Journey from Cocoa to Chocolate: Preserving Flavor and Bioactive Compounds
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The Journey from Cocoa to Chocolate: Preserving Flavor and Bioactive Compounds
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2026. gada 2. novembris |
| ISBN13 | 9780443315725 |
| Izdevēji | Elsevier Science Publishing Co Inc |
| Lapas | 377 |
| Izmēri | 150 × 220 × 10 mm · 567 g (Svars (aptuveni)) |
| Redaktors | Pandiselvam, Ravi, PhD (Senior Scientist, ICAR-Indian Agricultural Research Institute (IARI), New Delhi, India) |
| Redaktors | Prasath, V. Arun, M.Tech, Ph.D. (Assistant Professor, Department of Food Process Engineering, National Institute of Technology Rourkela, India) |
