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Chocolate, Cocoa and Confectionery: Science and Technology
Bernard Minifie
€ 201.45
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Description for Chocolate, Cocoa and Confectionery: Science and Technology
Paperback. Num Pages: 904 pages, biography. BIC Classification: TDCT. Category: (G) General (US: Trade). Dimension: 157 x 232 x 52. Weight in Grams: 1208.
The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, ... Read more
The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, ... Read more
Product Details
Publisher
Springer Netherlands
Number of pages
904
Format
Paperback
Publication date
2012
Condition
New
Number of Pages
904
Place of Publication
Dordrecht, Netherlands
ISBN
9789401179263
SKU
V9789401179263
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
Reviews for Chocolate, Cocoa and Confectionery: Science and Technology