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European Confectionery Consumption and Production	$15.00	1	$15.00	×
Marketing Trends for the 90's: Reprinted from November 1992	$15.00	1	$15.00	×
Labeling Claims	$15.00	1	$15.00	×
New Product Review 2021	$15.00	1	$15.00	×
Investigations on the Hot Air Roasting of Nuts	$15.00	1	$15.00	×
Fat Bloom in Chocolate	$15.00	1	$15.00	×
Reconstruction of Candy Formulae From Analytical Data Part 1: Hard Candy and Fondant: Reprint from 1937	$15.00	1	$15.00	×
European Confectionery Consumption and Production, Part 2	$15.00	1	$15.00	×
Regulatory Update	$15.00	1	$15.00	×
Future Trends in Environmental Monitoring	$15.00	1	$15.00	×
Layers of Flavors	$15.00	1	$15.00	×
Nutrition and Confectionery	$15.00	1	$15.00	×
Panning Technology: An Overview	$15.00	1	$15.00	×
New Film and Coating Technologies to Extend Shelf Life	$15.00	1	$15.00	×
European Confectionery Consumption and Production, Part 2	$15.00	1	$15.00	×
Food Safety Culture Strengthens Your Brand	$15.00	1	$15.00	×
Food Safety Culture Strengthens Your Brand	$15.00	1	$15.00	×
Profile of a Retail Confectioner	$15.00	1	$15.00	×
Heirloom Cacao Preservation Update	$15.00	1	$15.00	×
Reconstruction of Candy Formulae From Analytical Data Part 1: Hard Candy and Fondant: Reprint from 1937	$15.00	1	$15.00	×
RCI Convention in Cincinnati Review	$15.00	1	$15.00	×
RCI's Passport to Success Program	$15.00	1	$15.00	×
Evolution to Revolution: A Journey to Global Innovation	$15.00	1	$15.00	×
Food/Drug Regulations	$15.00	1	$15.00	×
Marketing Trends for the 90's: Reprinted from November 1992	$15.00	1	$15.00	×
Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991	$15.00	1	$15.00	×
RCI's Candy Clinic Perseveres	$15.00	1	$15.00	×
Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942	$15.00	1	$15.00	×
Impact of Storage on Flavor and Texture Perception of Chocolate	$15.00	1	$15.00	×
HACCP for the Confectionery Industries	$15.00	1	$15.00	×
Hydrocolloid Mixtures in Gummi Confections	$15.00	1	$15.00	×
Hard Candy - Is It Really What We Think It Is?	$15.00	1	$15.00	×
Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications	$15.00	1	$15.00	×
Future Trends in Environmental Monitoring	$15.00	1	$15.00	×
Integrated Pest Management	$15.00	1	$15.00	×
Fruits Sugar Savers in Candy Manufacture: Reprint from 1942	$15.00	1	$15.00	×
Greater than the Cacao	$15.00	1	$15.00	×
Global Confectionery Market	$15.00	1	$15.00	×
Nut Candies	$15.00	1	$15.00	×
Formulating Sugarfree Chocolates	$15.00	1	$15.00	×
Interactive Marketing	$15.00	1	$15.00	×
Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass	$15.00	1	$15.00	×
Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications	$15.00	1	$15.00	×
Problems Caused by the U.S. Sugar Program	$15.00	1	$15.00	×
Modified Dairy Ingredients	$15.00	1	$15.00	×
European Confectionery Consumption and Production, Part 2	$15.00	1	$15.00	×
Fruits Sugar Savers in Candy Manufacture: Reprint from 1942	$15.00	1	$15.00	×
Manufacturing and Distributing in Canada	$15.00	1	$15.00	×
From Coarse to Smooth-A Review of Grinding Technologies	$15.00	1	$15.00	×
Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991	$15.00	1	$15.00	×
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012	$15.00	1	$15.00	×
German Confectionery Industry	$15.00	1	$15.00	×
Gum Base Selection and Use	$15.00	1	$15.00	×
Heirloom Cacao Preservation Update	$15.00	1	$15.00	×
Nouat: A Reprint from Choice Confections	$15.00	1	$15.00	×
Lemons, Tangerines, Blueberries, Oh My! The Power of Flavors in Confections Projects	$15.00	1	$15.00	×
How Sweet is the Future?, U.S.	$15.00	1	$15.00	×
HCP In Action	$15.00	1	$15.00	×
Reconstruction of Candy Formulae From Analytical Data Part 1: Hard Candy and Fondant: Reprint from 1937	$15.00	1	$15.00	×
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