Chocolate, cocoa, and confectionery : science and technology / Bernard W. Minifie.

By: Minifie, Bernard W Material type: Text

TextLanguage: English Series: A chapman & Hall Food Science BookPublication details: Gaithersburg, Maryland : Aspen Publishers, Inc., ©1999. Edition: 3rd edDescription: viii, 904 p. : ill. ; 24 cmISBN: 9781071604830; 9780834213012; 083421301X; 0412995417; 9780412995415Subject(s): Confectionery | Chocolate | Cocoa | Food industry and tradeDDC classification: 664.153 | 663.92

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Home library	Call number	Status	Date due	Barcode	Item holds
Textbooks	Central Library, TU Textbook Section (Consult Shelf-Guide to locate the book)	Central Library, TU	664.153 MIN (Browse shelf(Opens below))	Available		99396
Textbooks	Central Library, TU Textbook Section (Consult Shelf-Guide to locate the book)	Central Library, TU	664.153 MIN (Browse shelf(Opens below))	Checked out to NICKHIL C (F957)	12/02/2025	99395

Total holds: 0

Previous	No cover image available				No cover image available	No cover image available	No cover image available	Next
Previous	664.117 BOU Food texture and viscosity: concept and measurement /	664.153 MIN Chocolate,Cocoa,and Cofectionery /	664.153 MIN Chocolate, cocoa, and confectionery :	664.153 MIN Chocolate, cocoa, and confectionery :	664 21 ANS Objective Types Question Bank on Food Process Engineering and Technology /	664 21 ANS Objective Types Question Bank on Food Process Engineering and Technology /	664.21 RAO Rheology of Fluid and Semisolid Foods: principles and applications /	Next

Includes bibliographical references and index.

There are no comments on this title.

to post a comment.