The Science of Chocolate

    The Science of Chocolate
    Автор:Stephen Beckett
    Название: The Science of Chocolate
    Издательство: Royal Society of Chemistry
    Год: 2008
    Формат: pdf
    Размер: 6 mb

    The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The reader will discover how confectionery is made and how basic science plays a vital role. There is discussion of the monitoring and controlling of the production process, and the importance of the packaging. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical or mathematical principles involved. This book is ideal for those studying food sciences, working in the confectionery industry or just with a general interest in chocolate!

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