The science of sugar confectionery /

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Bibliographic Details
Main Author:	Edwards, W. P.
Format:	eBook
Language:	English
Published:	Cambridge : Royal Society of Chemistry, [2000]
Series:	RSC paperbacks.
Subjects:	Chemische analyses. Coating. Emulsies. Samenstelling. Snoep. Suiker. Suikerwerkindustrie. Confectionery > Analysis. Confectionery. Chemistry. Lebensmittelverfahrenstechnik. Science. Sü€warenherstellung. TECHNOLOGY & ENGINEERING > Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book

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