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00000cam a2200000 7i4500 |
| 001 |
0000091566 |
| 005 |
20200712093000.0 |
| 008 |
170530s2017 enk eng |
| 020 |
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|a 9781118939758
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| 020 |
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|a 9781118939765
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| 020 |
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|a 9781118939772
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
0 |
|a TX783
|b .M64 2017
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| 090 |
0 |
0 |
|a TX783
|b .M64 2017
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| 100 |
1 |
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|a Mohos, Ferenc A. ,
|e author
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| 245 |
1 |
0 |
|a Confectionery and chocolate engineering :
|b principles and applications
|c Ferenc A. Mohos
|
| 250 |
|
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|a Second edition
|
| 264 |
|
1 |
|a Chichester, West Sussex :
|b John Wiley & Sons
|c c2017
|
| 300 |
|
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|a xxi, 759 pages :
|b illustration ;
|c 25 cm.
|
| 336 |
|
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|a text
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|2 rdamedia
|
| 338 |
|
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|a volume
|2 rdacarrier
|
| 504 |
|
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|a Includes bibliographical references and index
|
| 505 |
0 |
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|a 1. Theoretical introduction -- 2. Physical operations -- 3. Chemical and complex operations: stability of sweets: artisan chocolate and confectioneries -- 4. Appendices
|
| 650 |
|
0 |
|a Chemistry, Technical
|
| 650 |
|
0 |
|a Chocolate
|
| 650 |
|
0 |
|a Confectionery
|
| 650 |
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0 |
|a Food
|x Analysis
|
| 999 |
|
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|a 1000170189
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|