Animal and Vegetable Fats and Oils. Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate. Determination of the Presence of Cocoa Butter Equivalents

Animal and Vegetable Fats and Oils. Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate. Determination of the Presence of Cocoa Butter Equivalents PDF Author: British Standards Institute Staff
Publisher:
ISBN: 9780580497087
Category :
Languages : en
Pages : 22

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Animal and Vegetable Fats and Oils - Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate

Animal and Vegetable Fats and Oils - Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate PDF Author:
Publisher:
ISBN:
Category : Oils and fats
Languages : en
Pages :

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Animal and Vegetable Fats and Oils - Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate - Part 2:Quantification of Cocoa Butter Equivalents (ISO 23275-2:2006)

Animal and Vegetable Fats and Oils - Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate - Part 2:Quantification of Cocoa Butter Equivalents (ISO 23275-2:2006) PDF Author: Polska. Polski Komitet Normalizacyjny
Publisher:
ISBN: 9788325169374
Category :
Languages : en
Pages : 16

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Animal and Vegetable Fats and Oils. Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate. Quantification of Cocoa Butter Equivalents

Animal and Vegetable Fats and Oils. Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate. Quantification of Cocoa Butter Equivalents PDF Author: British Standards Institute Staff
Publisher:
ISBN: 9780580636004
Category :
Languages : en
Pages : 20

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Book Description
Vegetable fats, Vegetable oils, Food testing, Cocoa butter, Chocolate, Food products, Chemical analysis and testing, Determination of content, Quantitative analysis, Gas chromatography, Test specimens, Mathematical calculations

Animal and Vegetable Fats and Oils - Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate - Part 1: Determination of the Presence of Cocoa Butter Equivalents (ISO 23275-1:2006)

Animal and Vegetable Fats and Oils - Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate - Part 1: Determination of the Presence of Cocoa Butter Equivalents (ISO 23275-1:2006) PDF Author: Polska. Polski Komitet Normalizacyjny
Publisher:
ISBN: 9788325169367
Category :
Languages : en
Pages : 15

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Animals and Vegetable Fats and Oils - Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate

Animals and Vegetable Fats and Oils - Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate PDF Author: Malaysia. Jabatan Standard
Publisher:
ISBN:
Category : Cocoa butter
Languages : en
Pages : 12

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Animals and Vegetable Fats and Oils - Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate

Animals and Vegetable Fats and Oils - Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate PDF Author: Malaysia. Jabatan Standard
Publisher:
ISBN:
Category : Cocoa butter
Languages : en
Pages : 13

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Book Description

Animal and Vegatable Fats and Oils. Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate. Quantification of Cocoa Butter Equivalents

Animal and Vegatable Fats and Oils. Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate. Quantification of Cocoa Butter Equivalents PDF Author: British Standards Institute Staff
Publisher:
ISBN: 9780580497094
Category :
Languages : en
Pages : 22

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Book Description
Vegetable fats, Vegetable oils, Food testing, Cocoa butter, Chocolate, Food products, Chemical analysis and testing, Determination of content, Quantitative analysis, Gas chromatography, Test specimens, Mathematical calculations

Vegetable Fats and Oils

Vegetable Fats and Oils PDF Author: International Organization for Standardization
Publisher:
ISBN:
Category : Oils and fats
Languages : en
Pages : 22

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Book Description

Industrial Chocolate Manufacture and Use

Industrial Chocolate Manufacture and Use PDF Author: Steve T. Beckett
Publisher: John Wiley & Sons
ISBN: 1444357557
Category : Technology & Engineering
Languages : en
Pages : 676

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Book Description
Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing of the end product. Retaining the important and well-received key features of the previous edition, the fourth edition also contains completely new chapters covering chocolate crumb, cold forming technologies, intellectual property, and nutrition. Furthermore, taking account of significant changes and trends within the chocolate industry, much new information is incorporated, particularly within such chapters as those covering the chemistry of flavour development, chocolate flow properties, chocolate packaging, and chocolate marketing. This fully revised and expanded new edition is an essential purchase for all those involved in the manufacture and use of chocolate.