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2014, Autores españoles e iberoamericanos, ISBN 8408128337, 421
Book
2009, Edible, ISBN 9781861895240, 136 pages
Packed with tempting images and decadent descriptions of chocolate throughout the ages, Chocolate is as irresistible as the tasty treats it describes. 
Chocolate | Cooking (Chocolate) | History | Chocolate industry
Book
2009, ISBN 0470121653, xxiv, 975 p., 64 p. of plates
Louis Evan Grivetti, PHD, is Professor Emeritus, Department of Nutrition, at the University of California, Davis. His honors include the Nutrition Foundation's... 
Food Writing & Reference | History | Chocolate | Chocolate candy
Book
2016, 1st edition., ISBN 9780198726449, xxvi, 478
This book, written by global experts, provides a comprehensive and topical analysis on the economics of chocolate. While the main approach is economic... 
Chocolate industry | Economics | International Economics
Book
2015, Yapı Kredi Publications, ISBN 9750831012, Volume 4271., 238, [1]
Book
2015, ISBN 9781846883644, 447, [1]
Book
1972, xvii, 505
Book
2016, Literatura de los Siglos de Oro de España y América, ISBN 0996734147, Volume 14, 239
Book
2010, ISBN 1405199067, xiv, 275
This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the... 
Chocolate | Cocoa | Cacao | Chocolat | Industrial chemistry & manufacturing technologies
Book
Significance, ISSN 1740-9705, 10/2013, Volume 10, Issue 5, pp. 47 - 48
Tootsie Pops are lollipops on sticks with a ball of chocolate inside them. How many licks does it take to reach the chocolate? Every American child has... 
Journal Article
Comprehensive reviews in food science and food safety, ISSN 1541-4337, 2016, Volume 15, Issue 1, pp. 73 - 91
Cocoa originates from beans of the cocoa tree (Theobroma cacao L.) and it is an important commodity in the world and the main ingredient in chocolate... 
chemistry | sensory quality | cocoa | chocolate | Chocolate | Chemistry | Sensory quality | Cocoa | ANTIOXIDANT ACTIVITY | OXIDATIVE-STRESS | THEOBROMA-CACAO L | FOOD SCIENCE & TECHNOLOGY | ROASTING CONDITIONS | VOLATILE FLAVOR | DARK CHOCOLATE | BLOOD-PRESSURE | MILK CHOCOLATE | LIQUOR PROANTHOCYANIDINS | NF-KAPPA-B | Chocolate industry
Journal Article
Journal Article
2009, Studies in imperialism, ISBN 071907777X, xiii, 249
Book
2000, ISBN 0415215765, 0
Cocoa and Chocolate,1765-1914 focuses on the period from the Seven Years War, to the First World War, when a surge of economic liberalism and globalisation... 
History | Chocolate industry | Cocoa trade | Economic History | Modern History 1750-1945 | World/International History
eBook
2010, ISBN 9789597091714, 336
Book
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