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Published by Scitus Academics Llc, 2015
ISBN 10: 1681170299 ISBN 13: 9781681170299
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Published by Scitus Academics LLC, 2015
ISBN 10: 1681170299 ISBN 13: 9781681170299
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Published by Scitus Academics LLC, 2015
ISBN 10: 1681170299 ISBN 13: 9781681170299
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Published by Taylor & Francis Group, 2016
ISBN 10: 1138033820 ISBN 13: 9781138033825
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Published by Scitus Academics Llc, 2015
ISBN 10: 1681170299 ISBN 13: 9781681170299
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Published by Taylor & Francis Ltd, 2016
ISBN 10: 1138033820 ISBN 13: 9781138033825
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Published by Taylor & Francis Group, 2016
ISBN 10: 1138033820 ISBN 13: 9781138033825
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Published by Taylor & Francis Group, 2016
ISBN 10: 1138033820 ISBN 13: 9781138033825
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Taschenbuch. Condition: Neu. Cocoa Production and Processing Technology | Emmanuel Ohene Afoakwa | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2016 | CRC Press | EAN 9781138033825 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.
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Published by Scitus Academics Llc, 2016
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Published by CRC Press 2014-02-21, 2014
ISBN 10: 1466598239 ISBN 13: 9781466598232
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Published by Taylor & Francis Group, 2014
ISBN 10: 1466598239 ISBN 13: 9781466598232
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Condition: New. pp. 372 Index 1st Edition.
Condition: New. Emmanuel Ohene Afoakwa, PhD, is an associate professor in food science in the Department of Nutrition and Food Science, University of Ghana. He holds a PhD in food science from the University of Strathclyde, Glasgow, UK. He has vast rele.
Language: English
Published by Taylor & Francis Group, 2014
ISBN 10: 1466598239 ISBN 13: 9781466598232
Seller: Biblios, Frankfurt am main, HESSE, Germany
Condition: New. pp. 372.
Buch. Condition: Neu. Neuware - This book presents detailed explanations of technologies for sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It describes up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. It covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments, genotypic variations, fermentation techniques, drying, storage and transportation.