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Cocoa and chocolate : a short history of their production and use, with full and particular account of their properties, and of the various methods of preparing them for food

机译：可可和巧克力：其生产和使用的简短历史，完全尤其陈述了他们的性质，以及为食物准备它们的各种方法

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作者
James M. Bugbee;
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年度 1886
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原文格式 PDF
正文语种 eng
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1. Phenol antioxidant quantity and quality in foods: cocoa, dark chocolate, and milk chocolate. [J] . Vinson JA, Proch J, Zubik L Journal of Agricultural and Food Chemistry . 1999,第12期

机译：食物中的苯酚抗氧化剂的数量和质量：可可，黑巧克力和牛奶巧克力。
2. Methods of Evaluation of Cocoa Butter Substitutes for Chocolate Production [J] . A. Sinica, J. Copikova H. Novakova J. Tuma Chemicke Listy . 2001,第2001期

机译：巧克力生产中可可脂替代品的评估方法
3. Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons. Cocoa, diabetes, and hypertension: should we eat more chocolate? [J] . Grassi D, Lippi C, Necozione S, The American Journal of Clinical Nutrition: Official Journal of the American Society for Clinical Nutrition . 2005,第3期

机译：短期服用黑巧克力后，健康人的胰岛素敏感性显着增加，血压降低。可可，糖尿病和高血压：我们应该多吃巧克力吗？
4. Sensorial and Physical Properties of Chocolate Beverage Prepared using Low Fat Cocoa Powder [C] . Salwa Al Aribah, Adhitya Pitara Sanjaya, Dimas Rahadian Aji Muhammad, International Conference and Exhibition on Powder Technology Indonesia . 2020

机译：使用低脂肪可可粉制备巧克力饮料的感觉和物理性质
5. Biodiversity, Carbon and Chocolate: Toward an Environmentally Friendly Cocoa Production System in Ghana [D] . Ameyaw, Lord K. 2019

机译：生物多样性，碳和巧克力：加纳的环保可可生产系统
6. A Short History of Vitriolic Æther with an Account of Its Peculiar Efficacy in Gouty Affections of the Stomach; and an Attempt to Investigate Hoffmans Genuine Method of Preparing His Anodyne Mineral Liquor [O] . 1785

机译：硫酸盐的简短历史说明其在痛风性胃病中的特殊功效；并尝试研究霍夫曼制备他的止痛药矿液的真正方法
7. Cocoa and chocolate; a short history of their production and use, with full and particular account of their properties, and of the various methods of preparing them for food. [O] . Walter Baker & Company., Bugbee, James M., (James McKellar),, 1886

机译：可可和巧克力;他们的生产和使用的简短历史，充分和特别考虑他们的财产，以及各种准备食物的方法。

Cocoa and chocolate : a short history of their production and use, with full and particular account of their properties, and of the various methods of preparing them for food

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