The science of chocolate / Stephen T. Beckett.
By: Beckett, S. T
.
Contributor(s): Royal Society of Chemistry (Great Britain).
Publisher: Cambridge, UK : RSC Publishing, 2009Edition: 2nd ed.Description: xii, 240 p. : ill. (some col.) ; 24 cm.ISBN: 9780854049707 (hbk.).Subject(s): Chocolate processingDDC classification: 664.5
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 28 , Side 2, TierNo 1, BayNo 4 |
664.5 BEC 2009 (Browse shelf) | 1 | Available | SCAFS,30042,03,CL | 5000023307 |
Browsing Taylor's Library-TU Shelves Close shelf browser
| 664.5 Natural and artificial flavoring agents and food dyes / | 664.5 Encyclopedia of chocolate | 664.5 ATT 2011 Natural food flavors and colorants / | 664.5 BEC 2009 The science of chocolate / | 664.5 BUR Fenaroli's handbook of flavor ingredients / | 664.5 BUR 2010 Fenaroli's handbook of flavor ingredients. | 664.5 CHE 2006 Chemistry and technology of flavors and fragrances / |
Originally published: 2000.
Includes index.