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The science of chocolate
Publication details: Cambridge: Royal Society of Chemistry, 2019Edition: 3rd edISBN: 9781788012355Subject(s): Sweets and confectionery | Food processing, food research, food technology | Chocolate products | Confectionery | Chocolate confectioneryLOC classification: TP640Online resources: click here Summary: 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 & Packaging; Nutrition & Health; Experiments with Chocolate & Chocolate Products| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| EBOOK | CAFRE Loughry Library ONLINE | EBOOK (Browse shelf(Opens below)) | 1 | Available | 145343-2001 | |
| Book - Standard loan | CAFRE Loughry Library | TP640 BEC (Browse shelf(Opens below)) | 2 | Available | 193351 |
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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 & Packaging; Nutrition & Health; Experiments with Chocolate & Chocolate Products
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