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Chocolate, cocoa, and confectionery : science and technology / by Bernard W. Minifie.
Material type:
TextPublication details: New Delhi : CBS Publishers & Distributors, 1997.Edition: 3rd edDescription: viii, 904 p. : ill. ; 22 cmISBN: - 812390505X
- 664.153 MIN
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College of Community Science Library | 664.153 MIN (Browse shelf(Opens below)) | Available | 277 | ||
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Books
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College of Community Science Library | 664.153 MIN (Browse shelf(Opens below)) | Available | 278 |
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| 664.0928 CAS Meat preservation : preventing losses and assuring safety / | 664.117 BOU Food texture and viscosity : concept and measurement / | 664.153 MIN Chocolate, cocoa, and confectionery : | 664.153 MIN Chocolate, cocoa, and confectionery : | 664.3 FAT Fats in food technology / | 664.3 FAT Fats in food technology / | 664.3 FAT Fats in food technology / |
Includes bibliographical references and index.
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