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Chocolate Viscosity: Sciences, Best Practices and Methods
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Confectionery Industry Public Relations Program: Reprint from March 1960
$15.00 1 $15.00 ×
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Food Safety Modernization Act
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Managing Concept to Commercialization of a Novel Confectionery Coating Ingredient
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Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991
$15.00 1 $15.00 ×
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Globalization of the Chocolate Industry
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Beyond the Basics: Control your Temper(ature): Best Practices for Handling Chocolate
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Packaging and Sustainability: Achieving More Sustainable Confectionery Packaging
$15.00 1 $15.00 ×

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Subtotal $120.00
Total $120.00
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