Chocolate, Cocoa and Confectionery: Science and Technology Third Edition/Good
The „Chocolate, Cocoa and Confectionery: Science and Technology Third Edition“ is a comprehensive textbook authored by Bernard W. Minifie, published by Springer in 1989. This hardcover book covers subjects related to technology, cooking, and business in the context of chocolate, cocoa, and confectionery. With a total of 904 pages, this revised edition is a valuable resource for those interested in food science, specific ingredients like chocolate, and the food industry. The book is designed for educational purposes and appeals to a wide range of readers interested in the world of confectionery and chocolate-making.