The science of chocolate / Stephen T. Beckett.
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 science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to th...
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| Online Access: |
Full Text (via ProQuest) |
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| Main Author: | |
| Format: | eBook |
| Language: | English |
| Published: |
Cambridge, UK :
Royal Society of Chemistry,
©2000.
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| Series: | RSC paperbacks.
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| Subjects: |
Internet
Full Text (via ProQuest)Online
| Call Number: |
TP640 .B43 2000eb
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| TP640 .B43 2000eb | Available |