The manufacture of chocolate and other cacao preparations
By: by Dr. Paul Zipperer.
Edition: 2d ed., rearranged, thoroughly rev., and largely rewritten. With 87 illustrations.
Publisher: M. Krayn; Spon & Chamberlain; [etc., etc.]
Published: 1902
Place of publication: Berlin; New York
Language: eng
Number of pages: 277
Subjects: Cacao.; Chocolate.; Cocoa.
Notes: Bibliographical references on cacao cultivation and technology of cacao manufacture: p. [264]-265.
"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. [250]-263.