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Books > Engineering & Transportation > Engineering > Industrial, Manufacturing & Operational Systems > 0854049703
  1. The Science of Chocolate
    The Science of Chocolate
    The Science of Chocolate
    Image(s) provided for illustrative purposes and may differ from the actual product
  2. The Science of Chocolate

    [0854049703]
    Delivery: 10-20 Working Days
    Customer Ratings (14 USA reviews)
    Price R948.00

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Additional Information

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 Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.

Specifications

Country
USA
Author
Stephen T Beckett
Binding
Hardcover
Brand
imusti
EAN
9780854049707
Edition
2nd
Feature
Royal Society of Chemistry
ISBN
0854049703
IsEligibleForTradeIn
1
Label
Royal Society of Chemistry
Manufacturer
Royal Society of Chemistry
NumberOfItems
1
NumberOfPages
240
PublicationDate
2008-02-14
Publisher
Royal Society of Chemistry
Studio
Royal Society of Chemistry
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