The science of chocolate. (2018)

• Record Type: Book
• Further Information: Note: Stephen T. Beckett.
• Authors: 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; Standard Product Manufacturing Processes; Modifying Chocolate’s Eating Properties: How Do They Make That? (Some Distinctive Products); Analytical Techniques; Legislation, Shelf Life and Packaging; Nutrition and Health; Experiments with Chocolate and Chocolate Products; Glossary; Subject Index
• Edition: 3rd edition
• Publisher Details: Cambridge : Royal Society of Chemistry
• Publication Date: 2018
• Extent: 1 online resource, illustrations (black and white, and colour)
• Subjects: 664.5; Chocolate processing; Chocolate -- Analysis
• Languages: English
• ISBNs: 9781788016636
• Related ISBNs: 9781788012355
• Notes: Note: Includes bibliographical references and index.; Note: Description based on CIP data; resource not viewed.
• 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.