CHOCOLATE, COCOA AND CONFECTIONERY SCIENCE AND TECHNOLOGY
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. St...
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Main Author: | |
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Format: | Book |
Language: | English |
Published: |
New York
Van Nostrand Reinhold
1989
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Edition: | 3rd ed |
Subjects: | |
Online Access: | Click Here to View Status and Holdings. |
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