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In rivers, the water that you touch is the last of what has passed and the first of that which comes; so with present time.
Royal Society of Chemistry, The. Used - Very Good. Ships from the UK. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects. Royal Society of Chemistry, The ISBN 0854049703 9780854049707 [GB]
ISBN10: 0854049703, ISBN13: 9780854049707, [publisher: Royal Society of Chemistry, The] Hardcover Ships from the UK. Used book that is in excellent condition. May show signs of wear or have minor defects. [Dunfermline, United Kingdom] [Publication Year: 2008]
ISBN10: 0854049703, ISBN13: 9780854049707, [publisher: Royal Society of Chemistry] Hardcover Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority! [Dallas, TX, U.S.A.] [Publication Year: 2008]
ISBN10: 0854049703, ISBN13: 9780854049707, [publisher: Royal Society of Chemistry, United Kingdom, Cambridge] Softcover 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. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. [Goring-By-Sea, WS, United Kingdom] [Publication Year: 2008]
ISBN10: 0854049703, ISBN13: 9780854049707, [publisher: Royal Society of Chemistry, United Kingdom, Cambridge] Softcover 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. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. [Goring-By-Sea, WS, United Kingdom] [Publication Year: 2008]
ISBN10: 0854049703, ISBN13: 9780854049707, [publisher: Royal Society of Chemistry, The] Hardcover Former library book; may include library markings. Used book that is in clean, average condition without any missing pages. [Mishawaka, IN, U.S.A.] [Publication Year: 2008]
Royal Society of Chemistry, The. Used - Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages. Royal Society of Chemistry, The ISBN 0854049703 9780854049707 [US]
ISBN10: 0854049703, ISBN13: 9780854049707, [publisher: Royal Society of Chemistry, The] Hardcover Former library book; may include library markings. Used book that is in clean, average condition without any missing pages. [Mishawaka, IN, U.S.A.] [Publication Year: 2008]
Royal Society of Chemistry 2008 Hardcover Very good Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
ISBN10: 0854049703, ISBN13: 9780854049707, [publisher: Royal Society of Chemistry] Hardcover Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! [Dallas, TX, U.S.A.] [Publication Year: 2008]
Royal Society of Chemistry 2008 Hardcover Good Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
ISBN10: 0854049703, ISBN13: 9780854049707, [publisher: Royal Society of Chemistry] Hardcover SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. [Portland, ME, U.S.A.] [Publication Year: 2008]
ISBN10: 0854049703, ISBN13: 9780854049707, [publisher: Royal Society of Chemistry] Hardcover Very Good Copy. Fast Shipment [Houston, TX, U.S.A.] [Publication Year: 2008]
ISBN10: 0854049703, ISBN13: 9780854049707, [publisher: Royal Society of Chemistry] Hardcover SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. [Portland, ME, U.S.A.] [Publication Year: 2008]
Royal Society Of Chemistry, Date: 2008. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,600grams, ISBN:9780854049707 2008. Royal Society Of Chemistry ISBN 0854049703 9780854049707 [GB]
Second edition. Hardcover volume, measuring approximately 6.5" x 9.5", shows closed tear to upper inside corner of front cover. Book is otherwise in fine condition, with firm binding, clean and bright interior. xii/240 pages."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. The reader will discover how confectionery is made and how basic science plays a vital role. There is discussion of the monitoring and controlling of products, and the importance of the packaging. A series of experiments, which can be easily adapted to suit students, are included to demonstrate the physical, chemical or mathematical principles involved. This book is ideal for those studying food sciences working in the confectionery industry or just with a general interest in chocolate!" Date: 2009. he Royal Society of Chemistry ISBN 0854049703 9780854049707 [US]
ISBN10: 0854049703, ISBN13: 9780854049707, [publisher: Royal Society of Chemistry] Hardcover Hardcover volume, measuring approximately 6.5" x 9.5", shows closed tear to upper inside corner of front cover. Book is otherwise in fine condition, with firm binding, clean and bright interior. xii/240 pages. "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. The reader will discover how confectionery is made and how basic science plays a vital role. There is discussion of the monitoring and controlling of products, and the importance of the packaging. A series of experiments, which can be easily adapted to suit students, are included to demonstrate the physical, chemical or mathematical principles involved. This book is ideal for those studying food sciences working in the confectionery industry or just with a general interest in chocolate!" [Brooktondale, NY, U.S.A.] [Publication Year: 2009]
ISBN10: 0854049703, ISBN13: 9780854049707, [publisher: Royal Society of Chemistry] Hardcover Gently used book with ongoing seller support until you're fully satisfied with your purchase. [Del Rio, TN, U.S.A.] [Publication Year: 2008]
ISBN10: 0854049703, ISBN13: 9780854049707, [publisher: Royal Society of Chemistry] Hardcover In Used Condition [Austin, TX, U.S.A.] [Publication Year: 2008]
ISBN10: 0854049703, ISBN13: 9780854049707, [publisher: Royal Society of Chemistry] Hardcover Purchase pre-owned books for prompt service and customer satisfaction. [AUSTIN, TX, U.S.A.] [Publication Year: 2008]
Royal Society Of Chemistry 2008 Hard cover This is an ex-library book and may have the usual library/used-book markings inside. This book has hardback covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 600grams, ISBN: 9780854049707.
ISBN10: 0854049703, ISBN13: 9780854049707, [publisher: Royal Society of Chemistry] Hardcover Buy for Great customer experience [Houston, TX, U.S.A.] [Publication Year: 2008]
ISBN10: 0854049703, ISBN13: 9780854049707, [publisher: Royal Society of Chemistry] Hardcover Buy with confidence! Book is in good condition with minor wear to the pages, binding, and minor marks within [Amherst, NY, U.S.A.] [Publication Year: 2008]
ISBN10: 0854049703, ISBN13: 9780854049707, [publisher: Royal Society of Chemistry] Hardcover New. Fast Shipping and good customer service [Fayetteville, TX, U.S.A.] [Publication Year: 2008]
ISBN10: 0854049703, ISBN13: 9780854049707, [publisher: Royal Society of Chemistry] Hardcover New Copy. Customer Service Guaranteed [Denver, CO, U.S.A.] [Publication Year: 2008]
DISCLOSURE:
When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission at no extra cost to you. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, Amazon and Alibris.
