The Science of Chocolate by Beckett, Stephen T

Royal Society of Chemistry, The. Used - Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.

Royal Society of Chemistry, The. Used - Very Good. Ships from the UK. Used book that is in excellent condition. May show signs of wear or have minor defects.

Royal Society of Chemistry, The. Used - Very Good. Ships from the UK. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.

Royal Society of Chemistry, 2008-02-14. 2nd. hardcover. Used: Good.

Royal Society Of Chemistry, 2008. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,600grams, ISBN:9780854049707

Second edition. Hardcover volume, measuring approximately 6.5" x 9.5", shows closed tear to upper inside corner of front cover. Book is otherwise in fine condition, with firm binding, clean and bright interior. xii/240 pages."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 reader will discover how confectionery is made and how basic science plays a vital role. There is discussion of the monitoring and controlling of products, and the importance of the packaging. A series of experiments, which can be easily adapted to suit students, are included to demonstrate the physical, chemical or mathematical principles involved. This book is ideal for those studying food sciences working in the confectionery industry or just with a general interest in chocolate!"

hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book.