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Search on the subject Sugar and sweetened products,Confectionery , Chocolate-making :

We found 39 books matching Sugar and sweetened products,Confectionery , Chocolate-making

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  1. Couverture de l'ouvrage Chocolate Science and Technology
    Author : Afoakwa Emmanuel Ohene
    Language: English
    06-2016507 p.17.9x25 cm
    This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a...
    In Print (Delivery period: 12 days).
    Hardback 178.60 € Add to cartAdd to cart
  2. Couverture de l'ouvrage 101 chocolats à découvrir
    Author : TIBERE
    Language: French
    10-201412x18.5 cm
    A l’instar des grands vins, les chocolats ont leurs grands crus. Une nouvelle génération de chocolatiers renouent avec l’esprit d’autrefois pour confectionner, en concentrant les meilleures fèves...
    In Print (Delivery period: 3 days).
    Paperback 12.50 € Add to cartAdd to cart
    Download 8.99 € PDF
  3. Couverture de l'ouvrage Caramel. 150 recettes, gestes techniques
    Author : ADAM
    Language: French
    10-201422.8x29.3 cm
    Qu'il soit craquant, moelleux ou onctueux, le caramel nous ravit par son goût et ses formes. Un plaisir des sens sublimé entre les mains de Christophe Adam, designer et créateur de pâtisseries...
    In Print (Delivery period: 5 days).
    Hardback 35.00 € Add to cartAdd to cart
  4. Couverture de l'ouvrage Les vertus santé du chocolat
    Author : ROBERT Hervé
    Language: French
    05-2014197 p.16x24 cmTwo-tone printing
    Le chocolat est un plaisir gourmand : 99 % des français aiment le chocolat, 35 % en mangent tous les jours et 83 % au moins une fois par semaine. Pourtant nombreux sont ceux qui ne voient encore...
    In Print (Delivery period: 3 days).
    Paperback 29.00 € Add to cartAdd to cart
  5. Couverture de l'ouvrage La vérité sur les sucres et les édulcorants
    Author : PÉLISSIER Édouard
    Language: French
    10-2013
    Faut-il vraiment se priver du sucre, ce plaisir bien anodin ? Le sucre est-il vraiment dangereux pour la santé ? Fondé sur les dernières publications médicales les plus sérieuses, ce livre fait...
    In Print (Delivery period: 3 days).
    Paperback 20.90 € Add to cartAdd to cart
  6. Language: French
    06-2013
    Ouvrage de référence de la profession sucrière, organismes professionnels (sucre et interprofession), les sucreries, (organigramme, production, activités annexes, usines), les pays européens...
    In Print (Delivery period: 3 days).
    Hardback Approximative price 119.00 € Add to cartAdd to cart
  7. Couverture de l'ouvrage Encyclopédie des desserts
    Authors : DELORME Hubert, BOUÉ Vincent
    Language: French
    10-2012440 p.25x27.8 cm
    La bible de la pâtisserie : une encyclopédie entièrement illustrée pour maîtriser et réussir tous ses desserts ! 300 gestes et tours de mains expliqués pas à pas Toutes les techniques...
    In Print (Delivery period: 5 days).
  8. Couverture de l'ouvrage Sweeteners and sugar alternatives in food technology
    Language: English
    09-2012432 p.18x25.2 cm
    This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of...
    In Print (Delivery period: 12 days).
    Hardback 188.03 € Add to cartAdd to cart
  9. Couverture de l'ouvrage Sweeteners: nutritional aspects, applications and production technology
    Language: English
    05-2012468 p.17.8x25.4 cm
    Combining information on natural sugar-based, natural non-sugar based, and artificial sweeteners, this book examines the applications and relative pros and cons of each in food and drink products...
    In Print (Delivery period: 13 days).
    Hardback 187.21 € Add to cartAdd to cart
  10. Language: English
    01-2011
    In Print (Delivery period: 10 days).
    Approximative price 396.05 € Add to cartAdd to cart
  11. Couverture de l'ouvrage Histoire de l'industrie sucrière en Picardie : 1810-2006
    Author : SCHNAKENBOURG C
    Language: French
    10-2010400 p.16x24 cm
    Avec le tiers environ de la production nationale et près de 10 % de celle de l'UE, la Picardie est aujourd'hui la première région sucrière de France et d'Europe.. Pourtant, crises et catastrophes...
    In Print (Delivery period: 5 days).
    Paperback 35.00 € Add to cartAdd to cart
  12. Couverture de l'ouvrage Confectionery & chocolate engineering
    Author : MOHOS Ferenc
    Language: English
    09-2010656 p.24.4x16.8 cm
    Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to...
    In Print (Delivery period: 12 days).
    Hardback Approximative price 218.97 € Add to cartAdd to cart
  13. Couverture de l'ouvrage Chocolate science and technology
    Author : AFOAKWA Emmanuel Ohene
    Language: English
    05-2010276 p.23.8x16.3 cm
    This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of...
    In Print (Delivery period: 12 days).
    Hardback Approximative price 209.57 € Add to cartAdd to cart
  14. Couverture de l'ouvrage Industrial chocolate manufacture & use
    Author : BECKETT Steve
    Language: English
    12-2008720 p.
    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...
    In Print (Delivery period: 12 days).
    Hardback Approximative price 323.70 € Add to cartAdd to cart
  15. Author : HARWICH Nikita
    Language: French
    03-2008
    In Print (Delivery period: 3 days).
    Paperback Approximative price 25.50 € Add to cartAdd to cart
  16. Couverture de l'ouvrage The science of chocolate
    Author : BECKETT Stephen T.
    Language: English
    02-2008240 p.15x23 cm
    The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops...
    In Print (Delivery period: 13 days).
    Hardback Approximative price 35.24 € Add to cartAdd to cart
  17. Couverture de l'ouvrage Chocolates and confections : formula, theory, and technique for the artisan confectioner
    Author : GREWELING Peter P.
    Language: English
    03-2007388 p.
    A comprehensive source of confectionery techniques and formulas. Chocolate and candy making today is undergoing a renaissance in public awareness and status. This book combines artisan...
    In Print (Delivery period: 12 days).
    Hardback Approximative price 62.88 € Add to cartAdd to cart
  18. Couverture de l'ouvrage Sweeteners and Sugar Alternatives in Food Technology
    Author : MITCHELL Helen
    Language: English
    06-2006414 p.
    Sugar replacement in food and beverage manufacture no longer has just an economic benefit. The use of ingredients to improve the nutritional status of a food product is now one of the major...
    In Print (Delivery period: 12 days).
    Hardback Approximative price 205.52 € Add to cartAdd to cart
  19. Couverture de l'ouvrage Le chocolat de christophe
    Author : FELDER Christophe
    Language: French
    10-2002
    Subject to availability at the publisher.
    Hardback 29.40 € Add to cartAdd to cart
  20. Author : RAO Manohar P.J.
    Language: English
    12-2001780 p.
    Subject to availability at the publisher.
    Paperback Approximative price 299.72 € Add to cartAdd to cart