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  Chocolate, Cocoa and Confectionery: Science and Technology - Bernard W. Minifie - Google Books

  https://books.google.de/books?id=qdjh_W4uYS0C

  Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized:…

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  Chemical Deterioration and Physical Instability of Food and Beverages - Google Books

  https://books.google.de/books?id=gotwAgAAQBAJ&pg=PA352#v=onepage

  For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as…

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  DrugBase: Surfactants

  http://www.drugbase.de/de/datenbanken/fiedler/general-statements/surfactants.html#id1381808

  Keine Beschreibung vorhanden.

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