✦ LIBER ✦

Survey of and Microbiological Guidelines for Chocolate and Chocolate Products in Canada

✍ Scribed by Collins-Thompson, D.L.; Weiss, K.F.; Riedel, G.W.; Burke Cushing, C.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Chocolate Flavoring Materials and Their

✍ Ramachandran, K.S.; Gould, I.A.; Lindamood, J.B. 📂 Article 📅 1963 🏛 American Dairy Science Association 🌐 English ⚖ 550 KB

Occurrence of Ochratoxin A in Cocoa Prod

✍ Serra Bonvehí, Josep 📂 Article 📅 2004 🏛 American Chemical Society 🌐 English ⚖ 67 KB

The Microbiology of Cocoa Fermentation a

✍ Schwan, Rosane F.; Wheals, Alan E. 📂 Article 📅 2004 🏛 Taylor and Francis Group 🌐 English ⚖ 230 KB

Chocolate in Health and Nutrition Volume

✍ Watson, Ronald Ross; Preedy, Victor R.; Zibadi, Sherma 📂 Article 📅 2012 🏛 Humana Press ⚖ 201 KB

Chocolate in Health and Nutrition Volume

✍ Watson, Ronald Ross; Preedy, Victor R.; Zibadi, Sherma 📂 Article 📅 2012 🏛 Humana Press ⚖ 815 KB

CHARACTERIZATION AND QUANTIFICATION OF S

✍ R. L. SCHMIEDERAND; . G. KEENEY 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 560 KB