| 000 | 02789cam a2200577Ki 4500 | ||
|---|---|---|---|
| 001 | 9781315113104 | ||
| 003 | FlBoTFG | ||
| 005 | 20220724194554.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 190628s2020 flu ob 001 0 eng d | ||
| 040 |
_aOCoLC-P _beng _erda _epn _cOCoLC-P |
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| 020 |
_a9781315113104 _q(electronic bk.) |
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| 020 |
_a1315113104 _q(electronic bk.) |
||
| 020 |
_a9781351624015 _q(electronic bk. : Mobipocket) |
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| 020 |
_a1351624016 _q(electronic bk. : Mobipocket) |
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| 020 |
_a9781351624039 _q(electronic bk. : PDF) |
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| 020 |
_a1351624032 _q(electronic bk. : PDF) |
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| 020 |
_a9781351624022 _q(electronic bk. : EPUB) |
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| 020 |
_a1351624024 _q(electronic bk. : EPUB) |
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| 020 | _z9781138080973 | ||
| 020 | _z1138080977 | ||
| 035 | _a(OCoLC)1105989200 | ||
| 035 | _a(OCoLC-P)1105989200 | ||
| 050 | 4 |
_aTP640 _b.D79 2020eb |
|
| 072 | 7 |
_aHEA _x048000 _2bisacsh |
|
| 072 | 7 |
_aSCI _x013060 _2bisacsh |
|
| 072 | 7 |
_aTEC _x012000 _2bisacsh |
|
| 072 | 7 |
_aTDCT _2bicssc |
|
| 082 | 0 | 4 |
_a338.1/7374 _223 |
| 245 | 0 | 0 |
_aDrying and roasting of cocoa and coffee / _c[edited by] Ching Lik Hii, Flavio Meira Borem. |
| 264 | 1 |
_aBoca Raton, Florida : _bCRC Press, _c[2020] |
|
| 300 | _a1 online resource. | ||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 490 | 1 | _aAdvances in drying science and technology | |
| 520 |
_a"The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stage and also development of flavor and aroma in the later stage during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced. This book discusses the principles and practices of drying and roasting of cocoa and coffee beans, processing equipment, flavor chemistry, and safety and quality. The book will also include recent scientific studies and developments and also from the authors whom are leading experts in the drying and roasting aspects of cocoa and coffee processing."-- _cProvided by publisher. |
||
| 588 | _aOCLC-licensed vendor bibliographic record. | ||
| 650 | 0 | _aCocoa processing. | |
| 650 | 0 | _aCocoa trade. | |
| 650 | 0 |
_aCoffee _xProcessing. |
|
| 650 | 0 | _aCoffee industry. | |
| 650 | 7 |
_aSCIENCE / Chemistry / Industrial & Technical _2bisacsh |
|
| 650 | 7 |
_aTECHNOLOGY / Food Science _2bisacsh |
|
| 700 | 1 |
_aHii, Ching Lik, _eeditor. |
|
| 700 | 1 |
_aBorém, Flávio Meira, _eeditor. |
|
| 856 | 4 | 0 |
_3Read Online _uhttps://www.taylorfrancis.com/books/9781315113104 |
| 856 | 4 | 2 |
_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf |
| 942 |
_2lcc _cEBK |
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| 999 |
_c18950 _d18950 |
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