Senin, 23 Februari 2015
Free Ebook Flagger (Red Bird Trail Trilogy Book 1)By Laramie Briscoe
Free Ebook Flagger (Red Bird Trail Trilogy Book 1)By Laramie Briscoe
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Flagger (Red Bird Trail Trilogy Book 1)By Laramie Briscoe
Free Ebook Flagger (Red Bird Trail Trilogy Book 1)By Laramie Briscoe
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Fast Cars
Quarter-miles
Broken homes
Vulnerable hearts
Cash Montgomery likes fast cars, fast women, and living his life only as far as he can see with his own two eyes. There are very few people in his life who he answers to. One of them being his little brother Remington (Remy).
When Cash and Remy are forced to make a life-changing decision they no longer have a place to live, no idea where their next meal is going to come from, or any prospects as to how they will make it. They need help.
That help comes in the form of the Heaven Hill MC and Harper Stillwell.
Harper Stillwell comes with her own set of problems, but when she and Cash Montgomery meet, sparks fly.
None of them know what they’re doing, where they will end up, or how they’ll get there. The only thing they know is that the race for their lives is only beginning—the flag is waving—and they have to hang on for the ride.
*****This is a trilogy & the story ends on a small cliff-hanger. Books 2 & 3 of the trilogy will be out in July & August!*****
- Sales Rank: #265185 in eBooks
- Published on: 2015-06-09
- Released on: 2015-06-09
- Format: Kindle eBook
Review
As soon as you open that first page you get hooked on the story line, so easy to get lost within the pages, what female doesn't love a hot bad boy racer!! - Kitty Kats Crazy About Books
Laramie really showed a whole other side to her writing and it is perfect I loved this breath of fresh air! - Morning, Books, & Coffee
Laramie has a talent for creating characters that appear shallow on the outside but have so much depth that you are drawn into their story. - Goodreads Review
From the Author
The Red Bird Trail Triloy
Other Series by Laramie Briscoe
Stand Alone Contemporary RomanceSKETCH
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Flagger (Red Bird Trail Trilogy Book 1)By Laramie Briscoe PDF
Jumat, 20 Februari 2015
Download A Comprehensive Russian Grammar (Blackwell Reference Grammars) 3th (third) edition Text OnlyBy Terence Wade
Download A Comprehensive Russian Grammar (Blackwell Reference Grammars) 3th (third) edition Text OnlyBy Terence Wade
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- Sales Rank: #3972445 in Books
- Published on: 2010
- Binding: Paperback
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A Comprehensive Russian Grammar (Blackwell Reference Grammars) 3th (third) edition Text OnlyBy Terence Wade PDF
Selasa, 17 Februari 2015
Download Ebook Chocolate Science and TechnologyBy Emmanuel Ohene Afoakwa
Download Ebook Chocolate Science and TechnologyBy Emmanuel Ohene Afoakwa
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Chocolate Science and TechnologyBy Emmanuel Ohene Afoakwa
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This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption.
It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption are also addressed.
There is a focus throughout on those factors that influence the flavour and quality characteristics of the finished chocolate and that provide scope for process optimization and improvement. The book is designed to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where food science is studied and researched.
- an overview of the science behind chocolate manufacture
- covers the whole process from cocoa production, through manufacturing, to the nutrition and health aspects of chocolate consumption
- focuses on factors that influence chocolate flavour and quality, and that provide scope for process optimization and improvement.
- Sales Rank: #1960915 in Books
- Published on: 2010-04-26
- Original language: English
- Number of items: 1
- Dimensions: 9.63" h x .85" w x 6.99" l, 1.80 pounds
- Binding: Hardcover
- 296 pages
Review
"This book is definitely worth a read to anyone interested in the more technical aspects of chocolate manufacture and other similar materials". (Chemistry World, 1 December 2010)
"This book is definitely worth a read to anyone interested in the more technical aspects of chocolate manufacture and other similar materials." (Chemistry World, December 2010)
From the Back Cover
This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption.
It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption are also addressed.
There is a focus throughout on those factors that influence the flavour and quality characteristics of the finished chocolate and that provide scope for process optimization and improvement. The book is designed to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where food science is studied and researched.
Chocolate Science and TechnologyBy Emmanuel Ohene Afoakwa PDF
Chocolate Science and TechnologyBy Emmanuel Ohene Afoakwa EPub
Chocolate Science and TechnologyBy Emmanuel Ohene Afoakwa Doc
Chocolate Science and TechnologyBy Emmanuel Ohene Afoakwa iBooks
Chocolate Science and TechnologyBy Emmanuel Ohene Afoakwa rtf
Chocolate Science and TechnologyBy Emmanuel Ohene Afoakwa Mobipocket
Chocolate Science and TechnologyBy Emmanuel Ohene Afoakwa Kindle
Chocolate Science and TechnologyBy Emmanuel Ohene Afoakwa PDF
Chocolate Science and TechnologyBy Emmanuel Ohene Afoakwa PDF
Chocolate Science and TechnologyBy Emmanuel Ohene Afoakwa PDF
Chocolate Science and TechnologyBy Emmanuel Ohene Afoakwa PDF