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17 Item(s)
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255.00
Chemosensory Function and Covid-19
1 x
$
15.00
Beyond the Candy Thermometer
1 x
$
15.00
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021
1 x
$
15.00
Australian Confectionery Market Review
1 x
$
15.00
Challenges Facing the Cocoa Processing Industry
1 x
$
15.00
Building a Basic Chocolate Formulation
1 x
$
15.00
After Demoulding, the Next Step
1 x
$
15.00
2007 U.S. Regulatory Update
1 x
$
15.00
A Standard Operating Procedure for the Creation of SOPs
1 x
$
15.00
Cocoa Bean Types and Characteristics
1 x
$
15.00
Confectionery in Asia
1 x
$
15.00
Fat Bloom on Lauric Coatings: Composition
1 x
$
15.00
Bar Extrusion
1 x
$
15.00
1928-In Scientific Progress: Reprint from 1928
1 x
$
15.00
Caramel Quality Assurance and Troubleshooting
1 x
$
15.00
Butterscotch: A Reprint from Choice Confections
1 x
$
15.00
2022 Product Introductions at the Sweets and Snacks Expo and Beyond
1 x
$
15.00
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Chemosensory Function and Covid-19
1 x
$
15.00
Beyond the Candy Thermometer
1 x
$
15.00
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021
1 x
$
15.00
Australian Confectionery Market Review
1 x
$
15.00
Challenges Facing the Cocoa Processing Industry
1 x
$
15.00
Building a Basic Chocolate Formulation
1 x
$
15.00
After Demoulding, the Next Step
1 x
$
15.00
2007 U.S. Regulatory Update
1 x
$
15.00
A Standard Operating Procedure for the Creation of SOPs
1 x
$
15.00
Cocoa Bean Types and Characteristics
1 x
$
15.00
Confectionery in Asia
1 x
$
15.00
Fat Bloom on Lauric Coatings: Composition
1 x
$
15.00
Bar Extrusion
1 x
$
15.00
1928-In Scientific Progress: Reprint from 1928
1 x
$
15.00
Caramel Quality Assurance and Troubleshooting
1 x
$
15.00
Butterscotch: A Reprint from Choice Confections
1 x
$
15.00
2022 Product Introductions at the Sweets and Snacks Expo and Beyond
1 x
$
15.00
View Cart
Checkout
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2019-07-01T20:50:40-05:00
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Chemosensory Function and Covid-19
$
15.00
1
$
15.00
×
Beyond the Candy Thermometer
$
15.00
1
$
15.00
×
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021
$
15.00
1
$
15.00
×
Australian Confectionery Market Review
$
15.00
1
$
15.00
×
Challenges Facing the Cocoa Processing Industry
$
15.00
1
$
15.00
×
Building a Basic Chocolate Formulation
$
15.00
1
$
15.00
×
After Demoulding, the Next Step
$
15.00
1
$
15.00
×
2007 U.S. Regulatory Update
$
15.00
1
$
15.00
×
A Standard Operating Procedure for the Creation of SOPs
$
15.00
1
$
15.00
×
Cocoa Bean Types and Characteristics
$
15.00
1
$
15.00
×
Confectionery in Asia
$
15.00
1
$
15.00
×
Fat Bloom on Lauric Coatings: Composition
$
15.00
1
$
15.00
×
Bar Extrusion
$
15.00
1
$
15.00
×
1928-In Scientific Progress: Reprint from 1928
$
15.00
1
$
15.00
×
Caramel Quality Assurance and Troubleshooting
$
15.00
1
$
15.00
×
Butterscotch: A Reprint from Choice Confections
$
15.00
1
$
15.00
×
2022 Product Introductions at the Sweets and Snacks Expo and Beyond
$
15.00
1
$
15.00
×
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