Автор: Elevina Pèrez Sira Название: Chocolate: Cocoa Byproducts Technology, Rheology, Styling, and Nutrition Издательство: Nova Science Pub Inc ISBN: 1634823559 Год: 2015 Формат: PDF Размер: 9,8 МБ Язык: Английский Количество страничек: 250 Описание: In this book, updated information on all major aspects of the harvesting and chocolate manufacture of Venezuelan cocoa are compiled and discussed. The major quality factors in chocolate processing from the post harvest to its manufacture are