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ɿƷӦζͨ±棬⣬ô洢¶Ϊ 18 o C-20 o C ʪȵ 50% Զǽں͵ذ壬ֱ

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ķ˪ͬʹɿʻɫֻ΢С֬嵼µġԭ֮һůĴ˪ɿ֬ڲͬ¶µĽṹ仯йء

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B.W. Minifie, Chocolate cocoa and confectionery science and technology, 3rd edition. Van Nostrand Reinhold, 1989
L.R. Cook and E.H. Meursing Chocolate production and use. Harcourt Brace Johanovich, 1982

 

 

 

 

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