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DoE: A More Efficient Product Development Strategy
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A Pragmatic Approach to the Typology of American Sugar Confectionery Products
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HACCP - Type Strategies for Allergen Control
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California's Proposition 65 Law
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Extrusion: Caramel, Fudge and Chewing Sweets: Reprint from November 1975
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Focus on Quality: Supplier-qualification Programs
$15.00 1 $15.00 ×
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Caramel-Raw Materials and Formulations
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Divinity or Sea Foam Manufacturing Methods and Formulas
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Divinity or Sea Foam Manufacturing Methods and Formulas
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German Confections 2004
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Manufacturing A New Product: A Common-Sense Approach
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Candy Chemistry: Grained Confections Part II: Reprint from December 1970
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Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980
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Evolution to Revolution: A Journey to Global Innovation
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Future Trends in Environmental Monitoring
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Beyond the Basics: Applying the Principles of Chocolate Rheology
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Beyond the Basics: Fahrenheit 300: Amorphous and Crystalline Forms in Confections and Specifically High-boiled Sugars
$15.00 1 $15.00 ×
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Journey to the Center of the Shelf: Regulatory Impacts Along the Way
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Cocoa Alkalization
$15.00 1 $15.00 ×
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Extrusion: Caramel, Fudge and Chewing Sweets: Reprint from November 1975
$15.00 1 $15.00 ×
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Beyond the Basics: Cocoa Bean Traceability, Selection and Quality
$15.00 1 $15.00 ×

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Subtotal $315.00
Total $315.00
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