Choco-Technology

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dc.contributor.author Ludovice, Peter J.
dc.contributor.author Hunt, William D.
dc.contributor.author D’Egidio, Craig
dc.date.accessioned 2010-10-12T13:25:17Z
dc.date.available 2010-10-12T13:25:17Z
dc.date.issued 2010-09-15
dc.identifier.uri http://hdl.handle.net/1853/35237
dc.description.abstract While nanotechnology seems to grab most of the headlines, choco-technology tastes better. Craig D’Egidio, engineer turned chocolate maker of Schakolad in Sandy Springs, joins us to talk about how chocolate and how it is made. en_US
dc.language.iso en_US en_US
dc.publisher Georgia Institute of Technology en_US
dc.subject Chocolate en_US
dc.subject Antioxidants en_US
dc.subject Cocoa en_US
dc.subject DNA en_US
dc.subject Alkaloids en_US
dc.subject Flavanoids en_US
dc.subject Canabanoids en_US
dc.subject Phases en_US
dc.title Choco-Technology en_US
dc.type Recording, oral en_US
dc.contributor.corporatename Georgia Institute of Technology. School of Chemical and Biomolecular Engineering
dc.contributor.corporatename Georgia Institute of Technology. School of Electrical and Computer Engineering


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