Science of Chocolate by Stephen T Beckett
Now in its third edition,The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its maufacture, testing and consumption.
BSc (Durham) D.Phil (York) in physics. 8 years research into asbestosis, followed by over 27 years working in the chocolate industry, with Rowntree then Nestlé. Chairman of Solingen Confectionery School, Chocolate Technology Conference Committee (Germany). Now retired from Nestlé, and currently a director of Sporomex, an encapsulation research company.
| SKU | Unavailable |
| ISBN 13 | 9781788012355 |
| ISBN 10 | 1788012356 |
| Title | Science of Chocolate |
| Author | Stephen T Beckett |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Royal Society of Chemistry |
| Year published | 2018-11-15 |
| Number of pages | 304 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |