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17 Item(s)
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$
255.00
Changing a Safety Culture: Risk Assessment and Prevention through Design
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021
1 x
$
15.00
Beyond the Basics: Industrial Chocolate Manufacturing
1 x
$
15.00
100 Years of See's Candies
1 x
$
15.00
Confectionery Oils and Fats - Profiling Fat Functionality
1 x
$
15.00
Confectionery Industry Public Relations Program: Reprint from March 1960
1 x
$
15.00
Cocoa Flavanols-Recent Advancements
1 x
$
15.00
Canadian Confectionery Industry
1 x
$
15.00
A Standard Operating Procedure for the Creation of SOPs
1 x
$
15.00
Climate, Confections and Caring
1 x
$
15.00
Aerated Confections: Taffy Processing
1 x
$
15.00
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928
1 x
$
15.00
Beyond the Basics: Cocoa Bean Traceability, Selection and Quality
1 x
$
15.00
Candy Chemistry: Grained Confections Part II: Reprint from December 1970
1 x
$
15.00
Design Students Offer Ideas about Confectionery Impulse Buying
1 x
$
15.00
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980
1 x
$
15.00
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Changing a Safety Culture: Risk Assessment and Prevention through Design
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021
1 x
$
15.00
Beyond the Basics: Industrial Chocolate Manufacturing
1 x
$
15.00
100 Years of See's Candies
1 x
$
15.00
Confectionery Oils and Fats - Profiling Fat Functionality
1 x
$
15.00
Confectionery Industry Public Relations Program: Reprint from March 1960
1 x
$
15.00
Cocoa Flavanols-Recent Advancements
1 x
$
15.00
Canadian Confectionery Industry
1 x
$
15.00
A Standard Operating Procedure for the Creation of SOPs
1 x
$
15.00
Climate, Confections and Caring
1 x
$
15.00
Aerated Confections: Taffy Processing
1 x
$
15.00
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928
1 x
$
15.00
Beyond the Basics: Cocoa Bean Traceability, Selection and Quality
1 x
$
15.00
Candy Chemistry: Grained Confections Part II: Reprint from December 1970
1 x
$
15.00
Design Students Offer Ideas about Confectionery Impulse Buying
1 x
$
15.00
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980
1 x
$
15.00
View Cart
Checkout
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Product
Price
Quantity
Subtotal
Changing a Safety Culture: Risk Assessment and Prevention through Design
$
15.00
1
$
15.00
×
Quality Loss of Chocolate due to Liquid Alcoholic Centers
$
15.00
1
$
15.00
×
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021
$
15.00
1
$
15.00
×
Beyond the Basics: Industrial Chocolate Manufacturing
$
15.00
1
$
15.00
×
100 Years of See's Candies
$
15.00
1
$
15.00
×
Confectionery Oils and Fats - Profiling Fat Functionality
$
15.00
1
$
15.00
×
Confectionery Industry Public Relations Program: Reprint from March 1960
$
15.00
1
$
15.00
×
Cocoa Flavanols-Recent Advancements
$
15.00
1
$
15.00
×
Canadian Confectionery Industry
$
15.00
1
$
15.00
×
A Standard Operating Procedure for the Creation of SOPs
$
15.00
1
$
15.00
×
Climate, Confections and Caring
$
15.00
1
$
15.00
×
Aerated Confections: Taffy Processing
$
15.00
1
$
15.00
×
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928
$
15.00
1
$
15.00
×
Beyond the Basics: Cocoa Bean Traceability, Selection and Quality
$
15.00
1
$
15.00
×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970
$
15.00
1
$
15.00
×
Design Students Offer Ideas about Confectionery Impulse Buying
$
15.00
1
$
15.00
×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980
$
15.00
1
$
15.00
×
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255.00
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