Sugar Confectionery and Chocolate Manufacture

Sugar Confectionery and Chocolate Manufacture The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate; Autor: R. Lees Wydawnictwo: Springer-Verlag New York Inc. Rok wydania: 2012 Okładka: miękka Liczba stron: 380 Wymiary: 15.1 x 22.7 x 2.5 cm Ilustracje: XX, 380 p. Język: angielski ISBN: 9781468414974