Abstract
The shelf life of chocolate is the period of time during which it will retain acceptable appearance, aroma, flavour and texture.
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Bibliography
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© 1994 Springer Science+Business Media Dordrecht
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Martin, A.V. (1994). Chocolate confectionery. In: Man, C.M.D., Jones, A.A. (eds) Shelf Life Evaluation of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2095-5_11
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DOI: https://doi.org/10.1007/978-1-4615-2095-5_11
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5871-8
Online ISBN: 978-1-4615-2095-5
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