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Chocolate: The Science of Flavour and the Art of Tasting

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Registration reference: WCIP-BOOK-2026-0009
Author or work owner: أحمد عصام المعدراني
Work type: Book
Edition or version: First French edition 2026 · Release 1.1
Institutional publishers: IUOAMC
Registration date: 2026-11-04 11:32:01 UTC
Last updated: 2026-11-04 11:35:04 UTC

Traduction française intégrale — Arabic source release 1.1 / WCIP-BOOK-2026-0007. Nine chapters, 72-term trilingual glossary, licensed real-photo atlas, four weighed recipes, synthetic comparison case, troubleshooting and linked alphabetical subject index.

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d2514386d0a23f3384d4ee754faf68ebae73eddb8e1d9c1cc6dca29708d3e6d4

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Français · Chocolate_Science_of_Taste_FR.pdf

d0894fb5a75eda4b9040c862c86a457ed628e4fd487f973c40a550835ac9e8f4

9,496.7 KiB · 118 pages

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