Chocolate, cocoa and confectionery: science and technology
Auteur :
Minifie, Bernard
Éditeur :
Springer
ISBN :
9789401179263
Date de publication :
17 avr. 2012
Dimensions :
22,9 x 15,2 cm
Langue :
Anglais
Pays d'origine :
Nederlands
The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary.