Stephen T Beckett

Broschiertes Buch

Science of Chocolate

Beschreibung

Now in its third edition,The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its maufacture, testing and consumption.

Autor

BSc (Durham) D.Phil (York) in physics. 8 years research into asbestosis, followed by over 27 years working in the chocolate industry, with Rowntree then Nestlé. Chairman of Solingen Confectionery School, Chocolate Technology Conference Committee (Germany). Now retired from Nestlé, and currently a director of Sporomex, an encapsulation research company.

Produktdetails

• Verlag: Royal Society of Chemistry
• 3 ed
• Seitenzahl: 304
• Erscheinungstermin: 15. November 2018
• Englisch
• Abmessung: 228mm x 151mm x 20mm
• Gewicht: 444g
• ISBN-13: 9781788012355
• ISBN-10: 1788012356
• Artikelnr.: 53460427