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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 manufacture, testing and consumption. Originally based upon a talk to encourage school children to study science, the book is now widely used within industry and academia. The third edition of this international best seller has been fully revised and updated. The author has now included methods of sensory evaluation, designing and modifying chocolate ...

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    • Title: The Science of Chocolate by Stephen T Beckett
    • Publisher: NBN International-Academic
    • Print ISBN: 9781788012355, 1788012356
    • eText ISBN: 9781788016636
    • Edition: 2018 3rd edition
    • Format: EPUB eBook
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    • Works with web browsers and the VitalSource app on all Windows, Mac, Chromebook, Kindle Fire, iOS, and Android devices
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    • eBook Details

    Buy eBook

    eBook iconEPUB eBook
    $35.00
    digital devices

    This is a digital edition of this title.

    See Item Details
    • Title: The Science of Chocolate by Stephen T Beckett
    • Publisher: NBN International-Academic
    • Print ISBN: 9780854049707, 0854049703
    • eText ISBN: 9781782625957
    • Edition: 2008 2nd edition
    • Format: EPUB eBook
    • This is a digital eBook
      Nothing will be shipped to you
    • Works with web browsers and the VitalSource app on all Windows, Mac, Chromebook, Kindle Fire, iOS, and Android devices
    • Most eBooks are returnable within 14 days of purchase
    • Questions? See our eBook FAQ