The manufacture of chocolate and other cacao preparations, by Dr. Paul Zipperer.
|Main Author:||Zipperer, Paul, d. 1903.|
Berlin, M. Krayn; 1902.
2d ed., rearranged, thoroughly rev., and largely rewritten. With 87 illustrations.
"Appendix, containing analyses and recipes for the preparation of a large number of dietetic cacao products, such as acorn-, malt-, milk- and oat-chocolate or cacao etc.": p. -263.
x, 277 p.
front., illus (incl. tables, diagrs.) 2 fold. col. pl.
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