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Chocolate, Cocoa and Confectionery: Science and Technology
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(Buch) |
Dieser Artikel gilt, aufgrund seiner Grösse, beim Versand als 3 Artikel!
Lieferstatus: |
i.d.R. innert 14-24 Tagen versandfertig |
Veröffentlichung: |
August 1989
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Genre: |
Ratgeber |
ISBN: |
9780834213012 |
EAN-Code:
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9780834213012 |
Verlag: |
Springer |
Einband: |
Gebunden |
Sprache: |
English
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Dimensionen: |
H 234 mm / B 163 mm / D 46 mm |
Gewicht: |
1329 gr |
Seiten: |
904 |
Bewertung: |
Titel bewerten / Meinung schreiben
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Inhalt: |
Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology. |
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