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Chocolate Cocoa and Confectionery: Science and Technology B.w. Minifie 3rd Ed. 1989 edition
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Chocolate Cocoa and Confectionery: Science and Technology
B.w. Minifie
Recognised as the industry standard, this guide provides a comprehensive review of chocolate and confectionary production and processing operations. It emphasizes the technical and scientific aspects of the various manufacturing procedures. It also emphasizes on other areas including raw materials, emulsifiers, and replacers and compounds.
904 pages, black & white illustrations
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 1989. gada 31. augusts |
| ISBN13 | 9780834213012 |
| Izdevēji | Aspen Publishers Inc.,U.S. |
| Lapas | 904 |
| Izmēri | 160 × 239 × 57 mm · 1,33 kg |
| Valoda | Angļu |
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