The science of chocolate:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Society of Chemistry
2008
|
| Ausgabe: | 2nd rev. ed |
| Schlagworte: | |
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| Beschreibung: | This book takes the reader on the journey of chocolate, to discover how confectionery is made and will appeal to those with a fascination for chocolate, 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 Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved |
| Beschreibung: | 1 Online-Ressource (252 p.) 146 b&w, ill |
| ISBN: | 1847558054 9781847558053 |
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Datensatz im Suchindex
| DE-BY-FWS_katkey | 392679 |
|---|---|
| _version_ | 1806177861575376896 |
| any_adam_object | |
| author | Beckett, S.T |
| author_facet | Beckett, S.T |
| author_role | aut |
| author_sort | Beckett, S.T |
| author_variant | s b sb |
| building | Verbundindex |
| bvnumber | BV037195509 |
| collection | ZDB-1-RSE |
| ctrlnum | (OCoLC)873741984 (DE-599)GBVNLM003693171 |
| discipline | Chemie / Pharmazie |
| edition | 2nd rev. ed |
| format | Electronic eBook |
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| id | DE-604.BV037195509 |
| illustrated | Not Illustrated |
| indexdate | 2024-08-01T11:43:57Z |
| institution | BVB |
| isbn | 1847558054 9781847558053 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-021109871 |
| oclc_num | 873741984 |
| open_access_boolean | |
| owner | DE-12 DE-384 DE-473 DE-BY-UBG DE-703 DE-29 DE-19 DE-BY-UBM DE-91 DE-BY-TUM DE-739 DE-355 DE-BY-UBR DE-20 DE-Aug4 DE-1046 DE-1047 DE-1102 DE-1050 DE-859 DE-M347 DE-92 DE-898 DE-BY-UBR DE-863 DE-BY-FWS DE-862 DE-BY-FWS DE-128 DE-54 DE-22 DE-BY-UBG DE-150 DE-155 DE-BY-UBR DE-210 DE-2070s DE-634 DE-526 DE-860 DE-70 DE-B768 |
| owner_facet | DE-12 DE-384 DE-473 DE-BY-UBG DE-703 DE-29 DE-19 DE-BY-UBM DE-91 DE-BY-TUM DE-739 DE-355 DE-BY-UBR DE-20 DE-Aug4 DE-1046 DE-1047 DE-1102 DE-1050 DE-859 DE-M347 DE-92 DE-898 DE-BY-UBR DE-863 DE-BY-FWS DE-862 DE-BY-FWS DE-128 DE-54 DE-22 DE-BY-UBG DE-150 DE-155 DE-BY-UBR DE-210 DE-2070s DE-634 DE-526 DE-860 DE-70 DE-B768 |
| physical | 1 Online-Ressource (252 p.) 146 b&w, ill |
| psigel | ZDB-1-RSE |
| publishDate | 2008 |
| publishDateSearch | 2008 |
| publishDateSort | 2008 |
| publisher | Royal Society of Chemistry |
| record_format | marc |
| spellingShingle | Beckett, S.T The science of chocolate Schokoladenherstellung (DE-588)4235651-9 gnd |
| subject_GND | (DE-588)4235651-9 |
| title | The science of chocolate |
| title_auth | The science of chocolate |
| title_exact_search | The science of chocolate |
| title_full | The science of chocolate S.T. Beckett ; Other Jennifer Harding, Barry Freedman |
| title_fullStr | The science of chocolate S.T. Beckett ; Other Jennifer Harding, Barry Freedman |
| title_full_unstemmed | The science of chocolate S.T. Beckett ; Other Jennifer Harding, Barry Freedman |
| title_short | The science of chocolate |
| title_sort | the science of chocolate |
| topic | Schokoladenherstellung (DE-588)4235651-9 gnd |
| topic_facet | Schokoladenherstellung |
| url | http://www.rsc.org/publishing/ebooks/2008/9780854049707.asp |
| work_keys_str_mv | AT beckettst thescienceofchocolate AT hardingjennifer thescienceofchocolate AT freedmanbarry thescienceofchocolate |