The science of chocolate. (©2000)

• Record Type: Book
• Further Information: Note: Stephen T. Beckett.
• Other Names: Beckett, S. T
• Contents: The history of chocolate -- Chocolate ingredients -- Cocoa bean processing -- Liquid chocolate making -- Controlling the flow properties of liquid chocolate -- Crystallising the fat in chocolate -- Manufacturing chocolate products -- Analytical techniques -- Chocolate products and packaging -- Experiments with chocolate and chocolate products.
• Publisher Details: Cambridge, UK : Royal Society of Chemistry
• Publication Date: 2000
• Copyright Date: 2000
• Extent: 1 online resource (xiii, 175 pages), illustrations
• Subjects: 664.5; EDUCATION / Higher; Chocolate; Chocolate processing; Chemistry; TECHNOLOGY & ENGINEERING -- Food Science; Science; Chocolate; Technologie; Chocolade; Chocolate; SCIENCE / Chemistry / General; Chemistry; Popular science; Electronic books
• Languages: English
• ISBNs: 9781847552143; 1847552145
• Related ISBNs: 0854046003; 9780854046003
• Notes: Note: Includes bibliographical references and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.