The Science of Chocolate

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The Science of Chocolate
2nd Edition

The Science of Chocolate
2nd Edition

Stephen T Beckett
Formerly Nestle´ Product Technology Center, York, UK

ISBN: 978-0-85404-970-7
A catalogue record for this book is available from the British Library
r Stephen T Beckett 2008
All rights reserved
Apart from fair dealing for the purposes of research for non-commercial purposes or
for private study, criticism or review, as permitted under the Copyright, Designs and
Patents Act 1988 and the Copyright and Related Rights Regulations 2003, this
publication may not be reproduced, stored or transmitted, in any form or by any
means, without the prior permission in writing of The Royal Society of Chemistry, or
in the case of reproduction in accordance with the terms of licences issued by the
Copyright Licensing Agency in the UK, or in accordance with the terms of the
licences issued by the appropriate Reproduction Rights Organization outside the UK.
Enquiries concerning reproduction outside the terms stated here should be sent to
The Royal Society of Chemistry at the address printed on this page.
Published by The Royal Society of Chemistry,
Thomas Graham House, Science Park, Milton Road,
Cambridge CB4 0WF, UK
Registered Charity Number 207890
For further information see our web site at 

In 1988 I wrote a paper for School Science Review, in which I
described some of the science involved in chocolate making and
followed this by two experiments that could be tried in the classroom. As a result of this I received letters from both pupils and
teachers requesting more information or new experiments to try.
Subsequently I was contacted by Chris Butlin, who was then
developing a food option for the Salters’ Physics Advanced Level
course. This resulted in some of the science of chocolate being
included in this option. The numerous talks given by my colleagues
and myself to junior schools, societies and universities also convinced me that there was a genuine interest in this topic and that
people were not just coming for the free samples.
When, therefore, the Royal Society of Chemistry asked me if I
would write a full book on this topic, aimed at schools and
universities, I agreed to do so, without realising the amount of
work involved. It was very gratifying, however, to learn in 2006
that the sales were such that a second edition of the book was
required. Several people had commented that they wished to know
more about the health and nutrition aspects of chocol...
The Science of Chocolate
2nd Edition
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