Confectionery and Chocolate Engineering: Principles and Applications

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Notă GoodReads:
en Limba Engleză Carte Hardback – 03 Feb 2017
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles.
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ISBN-13: 9781118939772
ISBN-10: 1118939778
Pagini: 792
Dimensiuni: 176 x 246 x 40 mm
Greutate: 1.64 kg
Ediția: 2nd Edition
Editura: Wiley
Locul publicării: Chichester, United Kingdom

Public țintă

Food engineers, Food scientists, Technologists in research and industry, Graduate students on relevant food and chemical engineering–related courses, Libraries and institutes