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History and Development

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Book cover Chocolate, Cocoa and Confectionery: Science and Technology

Abstract

The development of cocoa, chocolate, and confectionery over the centuries has been a remarkable phenomenon.

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Author information

Authors and Affiliations

  1. Richardson Researches, Inc., Hayward, California, USA

    Bernard W. Minifie Ph.D. (Consultant to the Confectionery Industry)

Authors
  1. Bernard W. Minifie Ph.D.
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© 1989 Van Nostrand Reinhold

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Minifie, B.W. (1989). History and Development. In: Chocolate, Cocoa and Confectionery: Science and Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7924-9_1

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  • DOI: https://doi.org/10.1007/978-94-011-7924-9_1

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-011-7926-3

  • Online ISBN: 978-94-011-7924-9

  • eBook Packages: Springer Book Archive

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