The Science of Sugar Confectionery
(Bog, Paperback / softback, Engelsk)
Forlag:
Royal Society of Chemistry
- Type: Bog
- Format: Paperback / softback
-
Sprog:
Engelsk
- ISBN-13: 9781788011334
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Beskrivelse
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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| Forlag | Royal Society of Chemistry |
| Forfatter | William P (Bardfield Consultants Edwards |
| Type | Bog |
| Format | Paperback / softback |
| Sprog | Engelsk |
| Udgave | 2 ed |
| Udgivelsesdato | 26-10-2018 |
| Første udgivelsesår | 2018 |
| Illustrationer | No |
| Originalsprog | United Kingdom |
| Sideantal | 240 |
| Indbinding | Paperback / softback |
| Forlag | Royal Society of Chemistry |
| Sideoplysninger | 240 pages |
| Mål | 152 x 227 x 23 |
| ISBN-13 / EAN-13 | 9781788011334 |