Chocolate, Cocoa and Confectionery: Science and Technology

by Bernard W. Minifie

Book Overview

Recognized as the industry standard, this definitive guide provides a comprehensive review of chocolate & confectionery production & processing operations. The technical & scientific aspects of the... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 083421301X
• ISBN13: 9780834213012
• Release Date: January 1999
• Publisher: Springer
• Length: 904 Pages
• Weight: 2.98 lbs.
• Dimensions: 1.8" x 6.4" x 9.2"