The Science of Chocolate 2nd Edition (Record no. 8102)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01537nam a2200229Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | ASM |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250312161305.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250312s9999 xx 000 0 und d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | TP640 B43 2008 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780854049707 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Qualifying information | Paperback |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | ASM |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP368-456 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Stephen T Beckett |
| Relator term | Author |
| 245 #4 - TITLE STATEMENT | |
| Title | The Science of Chocolate 2nd Edition |
| Statement of responsibility, etc. | Stephen T Beckett |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | UK |
| Name of publisher, distributor, etc. | The Royal Society of Chemistry |
| Date of publication, distribution, etc. | 2008 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 240 Pages |
| Other physical details | Picture, Illistration |
| Dimensions | 24 cm |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | 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. |
| 546 ## - LANGUAGE NOTE | |
| Language note | English |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Technology, Food processing and manufacture |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | |
No items available.