Teemad: Toiduained, joogid

The Science of Chocolate
Stephen T. Beckett

„The Science of Chocolate” on kõvakaaneline raamat. Raamatu seisukord: vähekasutatud.

„The Science of Chocolate” – tutvustus

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.

Raamatu „The Science of Chocolate” sisukord

Raamatu „The Science of Chocolate” sisukord on veel sisestamata või see puudub sootuks.

Raamatuga „The Science of Chocolate” seonduvad märksõnad: toiduained, šokolaad

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Raamatu „The Science of Chocolate” tehnilised andmed

„The Science of Chocolate” on kõvakaaneline raamat, 240 lk; 15,7 × 23,4 cm; ↔ 2,1 cm; 544 g.

Raamat „The Science of Chocolate” on Laos nr 2, saame postitada või kontorisse tuua tellimisjärgsel TÖÖPÄEVAL.

Raamatu „The Science of Chocolate” ilmumisandmed: Royal Society of Chemistry, 2008

ISBN/EAN: 9780854049707 (978-0-85404-970-7)

Ostke raamat „The Science of Chocolate” hinnaga 64.90

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