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The Science of Chocolate
The Science of Chocolate
Author: Stephen T. Beckett
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...  more »
ISBN-13: 9780854049707
ISBN-10: 0854049703
Pages: 234
Edition: 2nd ed.
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Publisher: Royal Society of Chemistry
Book Type: Hardcover
Members Wishing: 3
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