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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.
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The Science of Sugar Confectionery, Ronald Kay, William A. G Edwards, Patricia A Duffy
- Lingua
- Pubblicato
- 2018
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- (In brossura)
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