Chocolate, Cocoa and Confectionery: Science and Technology
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Chocolate, Cocoa and Confectionery: Science and Technology by Bernard Minifie
The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary.| SKU | Unavailable |
| ISBN 13 | 9789401179263 |
| ISBN 10 | 9401179263 |
| Title | Chocolate, Cocoa and Confectionery: Science and Technology |
| Author | Bernard Minifie |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Springer |
| Year published | 2012-04-17 |
| Number of pages | 904 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |