The science of chocolate:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Society of Chemistry
©2008
|
| Ausgabe: | 2nd ed |
| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 Volltext |
| Beschreibung: | Includes bibliographical references and index The history of chocolate -- Chocolate ingredients -- Cocoa bean processing -- Liquid chocolate making -- Controlling the flow properties of liquid chocolate -- Crystallising the fat in chocolate -- Manufacturing chocolate products -- Analytical techniques -- Different chocolate products -- Legislation, shelf life and packaging -- Nutrition and health -- Experiments with chocolate and chocolate products 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 |
| Beschreibung: | 1 Online-Ressource (xii, 240 pages) |
| ISBN: | 1847558054 9781847558053 |
Internformat
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| 250 | |a 2nd ed | ||
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| 300 | |a 1 Online-Ressource (xii, 240 pages) | ||
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| 500 | |a Includes bibliographical references and index | ||
| 500 | |a The history of chocolate -- Chocolate ingredients -- Cocoa bean processing -- Liquid chocolate making -- Controlling the flow properties of liquid chocolate -- Crystallising the fat in chocolate -- Manufacturing chocolate products -- Analytical techniques -- Different chocolate products -- Legislation, shelf life and packaging -- Nutrition and health -- Experiments with chocolate and chocolate products | ||
| 500 | |a 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 | ||
| 650 | 4 | |a Cookery / food & drink, etc | |
| 650 | 4 | |a Food and Drink | |
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| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Food and Drink |2 eflch | |
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Datensatz im Suchindex
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| any_adam_object | |
| author | Beckett, S. T. |
| author_facet | Beckett, S. T. |
| author_role | aut |
| author_sort | Beckett, S. T. |
| author_variant | s t b st stb |
| building | Verbundindex |
| bvnumber | BV043138379 |
| collection | ZDB-4-EBA |
| ctrlnum | (OCoLC)236095119 (DE-599)BVBBV043138379 |
| dewey-full | 664.5 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.5 |
| dewey-search | 664.5 |
| dewey-sort | 3664.5 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 2nd ed |
| format | Electronic eBook |
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| id | DE-604.BV043138379 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:18:37Z |
| institution | BVB |
| isbn | 1847558054 9781847558053 |
| language | English |
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| oclc_num | 236095119 |
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| owner_facet | DE-1046 DE-1047 |
| physical | 1 Online-Ressource (xii, 240 pages) |
| psigel | ZDB-4-EBA ZDB-4-EBA FAW_PDA_EBA |
| publishDate | 2008 |
| publishDateSearch | 2008 |
| publishDateSort | 2008 |
| publisher | Royal Society of Chemistry |
| record_format | marc |
| spelling | Beckett, S. T. Verfasser aut The science of chocolate Stephen T. Beckett 2nd ed Cambridge Royal Society of Chemistry ©2008 1 Online-Ressource (xii, 240 pages) txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index The history of chocolate -- Chocolate ingredients -- Cocoa bean processing -- Liquid chocolate making -- Controlling the flow properties of liquid chocolate -- Crystallising the fat in chocolate -- Manufacturing chocolate products -- Analytical techniques -- Different chocolate products -- Legislation, shelf life and packaging -- Nutrition and health -- Experiments with chocolate and chocolate products 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 Cookery / food & drink, etc Food and Drink Cookery / food & drink, etc bicssc TECHNOLOGY & ENGINEERING / Food Science bisacsh Food and Drink eflch Chocolate processing fast Chocolate processing Schokoladenherstellung (DE-588)4235651-9 gnd rswk-swf Schokoladenherstellung (DE-588)4235651-9 s 1\p DE-604 http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496665 Aggregator Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Beckett, S. T. The science of chocolate Cookery / food & drink, etc Food and Drink Cookery / food & drink, etc bicssc TECHNOLOGY & ENGINEERING / Food Science bisacsh Food and Drink eflch Chocolate processing fast Chocolate processing 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 Stephen T. Beckett |
| title_fullStr | The science of chocolate Stephen T. Beckett |
| title_full_unstemmed | The science of chocolate Stephen T. Beckett |
| title_short | The science of chocolate |
| title_sort | the science of chocolate |
| topic | Cookery / food & drink, etc Food and Drink Cookery / food & drink, etc bicssc TECHNOLOGY & ENGINEERING / Food Science bisacsh Food and Drink eflch Chocolate processing fast Chocolate processing Schokoladenherstellung (DE-588)4235651-9 gnd |
| topic_facet | Cookery / food & drink, etc Food and Drink TECHNOLOGY & ENGINEERING / Food Science Chocolate processing Schokoladenherstellung |
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