02771cam a2200565Ki 45000010014000000030008000140050017000220060019000390070015000580080041000730400035001140200036001490200033001850200049002180200046002670200042003130200039003550200043003940200040004370200018004770200015004950350022005100350024005320500023005560720025005790720025006040720025006290720017006540820019006712450094006902640046007843000023008303360026008533370026008793380036009054900046009415200732009875880047017196500022017666500017017886500024018056500021018296500058018506500039019087000029019477000038019768560072020148560102020869990017021889781315113104FlBoTFG20260210180900.0m     o  d        cr cnu---unuuu190628s2020    flu     ob    001 0 eng d  aOCoLC-PbengerdaepncOCoLC-P  a9781315113104q(electronic bk.)  a1315113104q(electronic bk.)  a9781351624015q(electronic bk. : Mobipocket)  a1351624016q(electronic bk. : Mobipocket)  a9781351624039q(electronic bk. : PDF)  a1351624032q(electronic bk. : PDF)  a9781351624022q(electronic bk. : EPUB)  a1351624024q(electronic bk. : EPUB)  z9781138080973  z1138080977  a(OCoLC)1105989200  a(OCoLC-P)1105989200 4aTP640b.D79 2020eb 7aHEAx0480002bisacsh 7aSCIx0130602bisacsh 7aTECx0120002bisacsh 7aTDCT2bicssc04a338.1/737422300aDrying and roasting of cocoa and coffee /c[edited by] Ching Lik Hii, Flavio Meira Borem. 1aBoca Raton, Florida :bCRC Press,c[2020]  a1 online resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier1 aAdvances in drying science and technology  a"The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stage and also development of flavor and aroma in the later stage during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced. This book discusses the principles and practices of drying and roasting of cocoa and coffee beans, processing equipment, flavor chemistry, and safety and quality. The book will also include recent scientific studies and developments and also from the authors whom are leading experts in the drying and roasting aspects of cocoa and coffee processing."--cProvided by publisher.  aOCLC-licensed vendor bibliographic record. 0aCocoa processing. 0aCocoa trade. 0aCoffeexProcessing. 0aCoffee industry. 7aSCIENCE / Chemistry / Industrial & Technical2bisacsh 7aTECHNOLOGY / Food Science2bisacsh1 aHii, Ching Lik,eeditor.1 aBorém, Flávio Meira,eeditor.403Taylor & Francisuhttps://www.taylorfrancis.com/books/9781315113104423OCLC metadata license agreementuhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf  c93394d93393