内容简介
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 Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.
下载说明
1、The Science of Chocolate是作者Beckett, Stephen T.创作的原创作品,下载链接均为网友上传的网盘链接!
2、相识电子书提供优质免费的txt、pdf等下载链接,所有电子书均为完整版!
下载链接
最新电子书
- 1 我准备好了,变老也没关系
- 2 神器有命
- 3 故国曾在
- 4 当代中国社会分层与流动研究手册
- 5 古籍鉴定与保护
- 6 远西旅人
- 7 金钱、道德和做派
- 8 大庆
- 9 三国前夜
- 10 他们涉海而来