The science of chocolate. (©2008)

• 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 -- Different chocolate products -- Legislation, shelf life and packaging -- Nutrition and health -- Experiments with chocolate and chocolate products.
• Edition: 2nd ed
• Publisher Details: Cambridge : Royal Society of Chemistry
• Publication Date: 2008
• Copyright Date: 2008
• Extent: 1 online resource (xii, 240 pages), illustrations
• Subjects: 664.5; EDUCATION / Higher; Chocolate processing; Cookery -- food & drink, etc; Food and Drink; Cookery -- food & drink, etc; TECHNOLOGY & ENGINEERING -- Food Science; Food and Drink; Chocolate processing; SCIENCE / Chemistry / General; Chemistry; Popular science; Electronic books
• Languages: English
• ISBNs: 9781847558053; 1847558054
• Related ISBNs: 1847558054
• Notes: Note: Includes bibliographical references and index.; Note: Online resource; title from title screen (viewed July 30, 2008).
• 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.