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  <titleInfo>
    <title>Chocolate, cocoa, and confectionery</title>
    <subTitle>science and technology</subTitle>
  </titleInfo>
  <name type="personal">
    <namePart>Minifie, Bernard W.</namePart>
    <role>
      <roleTerm authority="marcrelator" type="text">creator</roleTerm>
    </role>
  </name>
  <typeOfResource/>
  <originInfo>
    <place>
      <placeTerm type="text">New Delhi</placeTerm>
    </place>
    <publisher>CBS publishers</publisher>
    <dateIssued>1989</dateIssued>
    <dateCreated>1989</dateCreated>
    <edition>3rd ed.</edition>
    <issuance/>
  </originInfo>
  <physicalDescription>
    <extent>viii,904p. 21cm</extent>
  </physicalDescription>
  <subject>
    <topic>Flavoring aids</topic>
  </subject>
  <subject>
    <topic>Food technology</topic>
  </subject>
  <classification authority="ddc">664.5 MIN</classification>
  <identifier type="isbn">812390505X</identifier>
  <recordInfo/>
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