The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary.

Publisher ‏ : ‎ Springer; 1989th edition (17 April 2012)
Language ‏ : ‎ English
Paperback ‏ : ‎ 904 pages
ISBN-10 ‏ : ‎ 9401179263
ISBN-13 ‏ : ‎ 9789401179263
Author  :  Bernard Minifie
Condition  :  Old/Used Preowned Book