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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Bibliographic Details
Main Author:	Minifie, Bernard W (Author)
Format:	Book
Language:	English
Published:	New York Van Nostrand Reinhold 1989
Edition:	3rd ed
Subjects:	Chocolate Cocoa Confectionery
Online Access:	Click Here to View Status and Holdings.
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