Abstract
THE first edition of this book appeared in 1912, and quickly established for itself a reputation as a useful book of reference, especially in connection with the problems of cocoa and choco late manufacture, as distinct from those of cacao cultivation and preparation. The second edition has been largely rewritten and brought up to date—a considerable task in view of the impor tant changes which have taken place in cacao production and chocolate manufacture since 1912.
Cocoa and Chocolate: Their Chemistry and Manufacture.
By R. Whymper. Second edition, revised and enlarged. Pp. xxi + 568 + xv plates. (London: J. and A. Churchill, 1921.) 42s. net.
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Cocoa and Chocolate: Their Chemistry and Manufacture . Nature 107, 713 (1921). https://doi.org/10.1038/107713b0
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DOI: https://doi.org/10.1038/107713b0