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Fabrication du Chocolat
NON DEFINITO. "Étude du cacao brut.- Production et consommation.- Tirage, torréfaction et broyage du cacao.- Description de l'outillage.- Chocolat en tablettes.- Chocolat au lait.- Chocolat fondant.- Bonbons enrobés.- Cacao en poudre.- Étude du cacao soluble.- Au point de vue de l'hygiène alimentaire.- Controle chimique.- Recherches des falsifications.- Législation. Librairie générale scientifique et industrielle Desforges, Paris, 1923, seconda edizione,68 incisioni di cui una tecnica più volte ripiegata ampiamente illustrata con fotografie e disegni VIII+349 pp., Legatura originale in barbe conservata, ma elegantemente rilegata a nuovo in piena tela tabacco, con margini in pelle, titolo al tasello in oro. Ottima conservazione
      [Bookseller: La Libreria del Tempo]
Last Found On: 2017-06-09           Check availability:      maremagnum.com    

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