Heterocyclic Chemistry Vol.1
Stephen T Beckett
The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The reader will discover how confectionery is made and how basic science plays a vital role. There is discussion of the monitoring and controlling of products, and the importance of the packaging. A series of experiments, which can be easily adapted to suit students, are included to demonstrate the physical, chemical or mathematical principles involved. This book is ideal for those studying food sciences working in the confectionery industry or just with a general interest in chocolate!
Categorias:
Ano:
1980
Editora:
Royal Society of Chemistry
Idioma:
english
Páginas:
546
ISBN 10:
0854049703
ISBN 13:
9780854049707
Série:
Heterocyclic Chemistry Vol.1
Arquivo:
PDF, 35.40 MB
IPFS:
,
english, 1980
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