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Chocolate, Cocoa and Confectionery: Science and Technology

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August 1989

Beschreibung

Beschreibung

Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology.

EAN: 9780834213012
ISBN: 083421301X
Untertitel: 1989. Auflage. Sprache: Englisch.
Verlag: SPRINGER VERLAG GMBH
Erscheinungsdatum: August 1989
Seitenanzahl: 904 Seiten
Format: gebunden
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