The science of chocolate:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Society of Chemistry
2008
|
| Ausgabe: | 2nd ed |
| Schriftenreihe: | Royal Society of Chemistry (Great Britain)
|
| Schlagworte: | |
| Beschreibung: | Online resource; title from title screen (viewed July 30, 2008) |
| Beschreibung: | 1 online resource (xii, 240 pages) illustrations |
| ISBN: | 9781847558053 1847558054 9780854049707 0854049703 |
Internformat
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| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Food and Drink |2 eflch | |
| 650 | 7 | |a Chocolate processing |2 fast | |
| 650 | 4 | |a Chocolate | |
| 650 | 4 | |a Chocolate processing | |
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| 650 | 7 | |a Engineering & Applied Sciences |2 hilcc | |
| 650 | 4 | |a Cookery / food & drink, etc | |
| 650 | 4 | |a Food and Drink | |
| 650 | 4 | |a Chocolate processing | |
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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 | BV045342691 |
| collection | ZDB-4-ENC |
| contents | 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 |
| ctrlnum | (ZDB-4-ENC)ocn236095119 (OCoLC)236095119 (DE-599)BVBBV045342691 |
| 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.BV045342691 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T08:15:27Z |
| institution | BVB |
| isbn | 9781847558053 1847558054 9780854049707 0854049703 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030729394 |
| oclc_num | 236095119 |
| open_access_boolean | |
| physical | 1 online resource (xii, 240 pages) illustrations |
| psigel | ZDB-4-ENC |
| publishDate | 2008 |
| publishDateSearch | 2008 |
| publishDateSort | 2008 |
| publisher | Royal Society of Chemistry |
| record_format | marc |
| series2 | Royal Society of Chemistry (Great Britain) |
| spelling | Beckett, S. T. Verfasser aut The science of chocolate Stephen T. Beckett 2nd ed Cambridge Royal Society of Chemistry 2008 1 online resource (xii, 240 pages) illustrations txt rdacontent c rdamedia cr rdacarrier Royal Society of Chemistry (Great Britain) Online resource; title from title screen (viewed July 30, 2008) 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 English Cookery / food & drink, etc bicssc TECHNOLOGY & ENGINEERING / Food Science bisacsh Food and Drink eflch Chocolate processing fast Chocolate Chocolate processing Chemical Engineering hilcc Chemical & Materials Engineering hilcc Engineering & Applied Sciences hilcc Cookery / food & drink, etc Food and Drink Schokoladenherstellung (DE-588)4235651-9 gnd rswk-swf Schokoladenherstellung (DE-588)4235651-9 s 1\p DE-604 Erscheint auch als Druck-Ausgabe Beckett, S.T. Science of chocolate 2nd ed Cambridge, UK : RSC Publishing, 2008 9780854049707 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Beckett, S. T. The science of chocolate 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 bicssc TECHNOLOGY & ENGINEERING / Food Science bisacsh Food and Drink eflch Chocolate processing fast Chocolate Chocolate processing Chemical Engineering hilcc Chemical & Materials Engineering hilcc Engineering & Applied Sciences hilcc Cookery / food & drink, etc Food and Drink 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 bicssc TECHNOLOGY & ENGINEERING / Food Science bisacsh Food and Drink eflch Chocolate processing fast Chocolate Chocolate processing Chemical Engineering hilcc Chemical & Materials Engineering hilcc Engineering & Applied Sciences hilcc Cookery / food & drink, etc Food and Drink Schokoladenherstellung (DE-588)4235651-9 gnd |
| topic_facet | Cookery / food & drink, etc TECHNOLOGY & ENGINEERING / Food Science Food and Drink Chocolate processing Chocolate Chemical Engineering Chemical & Materials Engineering Engineering & Applied Sciences Schokoladenherstellung |
| work_keys_str_mv | AT beckettst thescienceofchocolate |