The science of chocolate. (2015)

• Record Type: Book
• Further Information: Note: Stephen T. Beckett.
• Other Names: Beckett, S. T; Royal Society of Chemistry (Great Britain)
• Contents: Chapter 1: The History of Chocolate; Chapter 2: Chocolate Ingredients; Chapter 3: Cocoa Bean Processing; Chapter 4: Liquid Chocolate Making; Chapter 5: Controlling the Flow Properties of Liquid Chocolate; Chapter 6: Crystallising the Fat in Chocolate; Chapter 7: Manufacturing Chocolate Products; Chapter 8: Analytical Techniques; Chapter 9: Different Chocolate Products; Chapter 10: Legislation, Shelf Life and Packaging; Chapter 11: Nutrition and Health; Chapter 12: Experiments with Chocolate and Chocolate Products
• Edition: 2nd ed
• Publisher Details: Cambridge : Royal Society of Chemistry
• Publication Date: 2015
• Extent: 1 online resource
• Subjects: 664.5; EDUCATION / Higher; SCIENCE / Chemistry / General; Chemistry; Popular science; Chocolate processing
• Languages: English
• ISBNs: 9781782625957
• Related ISBNs: 178262595X
• 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.