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Science of Sugar Confectionery
Engelsk Paperback
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Science of Sugar Confectionery

Engelsk Paperback

331 kr
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Om denne bog
Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry’s response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology.
Product detaljer
Sprog:
Engelsk
Sider:
240
ISBN-13:
9781788011334
Indbinding:
Paperback
Udgave:
2
ISBN-10:
1788011333
Udg. Dato:
26 okt 2018
Længde:
23mm
Bredde:
227mm
Højde:
152mm
Forlag:
Royal Society of Chemistry
Oplagsdato:
26 okt 2018
Forfatter(e):
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