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Cocoa Sourcing, World Economics and Supply
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Cocoa Flavanols and Cardiovascular Health
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Controlling Water Activity for Consistent Quality
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Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass
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Beyond the Basics: Control your Temper(ature): Best Practices for Handling Chocolate
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Control of Caramel Texture through Formulation: Reprint from January 2014
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Physiology of Sweetness and Bitterness Perception
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FSMA-mandated Food Safety Program
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Milk - the Essential Ingredient in Caramel
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Subtotal $135.00
Total $135.00
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