{"product_id":"9780834213012","title":"Chocolate, Cocoa and Confectionery: Science and Technology","description":"\u003ch1\u003eChocolate, Cocoa and Confectionery: Science and Technology\u003c\/h1\u003e \u003ch2\u003eMinifie, Bernard W.\u003c\/h2\u003e \u003cp\u003e\u003c\/p\u003e\u003cp\u003eRecognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology. \u003c\/p\u003e \u003ch3\u003eDetails\u003c\/h3\u003e \u003cp\u003ePublished by: Springer\u003c\/p\u003e \u003cp\u003ePublication Date: 1989-08-31\u003c\/p\u003e \u003cp\u003eFormat: Hardcover\u003c\/p\u003e \u003cp\u003eISBN-13: 9780834213012\u003c\/p\u003e \u003cp\u003eDOI: \u003c\/p\u003e \u003cp\u003eDimensions: 235cm x155cm\u003c\/p\u003e \u003cp\u003ePages: 904\u003c\/p\u003e ","brand":"Springer US","offers":[{"title":"Default Title","offer_id":45989115691148,"sku":"9780834213012","price":341.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9780834213012.jpg?v=1775760748","url":"https:\/\/lateknightbooks.com\/products\/9780834213012","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}