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Science and technology of enrobed and filled chocolate, confectionery and bakery products /

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Talbot, Geoff
Format: eBook
Language:English
Published: Boca Raton : Oxford : CRC Press ; Woodhead Pub., 2009.
Series:Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Chocolate.
Confectionery.
Baked products.
Chocolate processing.
Chocolate candy.
Chocolate
Chocolat.
Produits de boulangerie-pâtisserie.
Chocolat > Fabrication.
Chocolats.
chocolate.
COOKING > General.
Baked products
Chocolate candy
Chocolate processing
Confectionery
Electronic books.
Online Access:Connect to the full text of this electronic book
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Published 2009
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