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Analyses of Chewing Gum Masses-Moisture, Menthol Content and Plate Count
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RCI Rolls into Vegas
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Quality Loss of Chocolate due to Liquid Alcoholic Centers
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15.00
Process Contaminats in Vegetable Oils and Fats: Formation and Mitigation
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15.00
Process Contaminats in Vegetable Oils and Fats: Formation and Mitigation
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15.00
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Analyses of Chewing Gum Masses-Moisture, Menthol Content and Plate Count
1 x
$
15.00
RCI Rolls into Vegas
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
Process Contaminats in Vegetable Oils and Fats: Formation and Mitigation
1 x
$
15.00
Process Contaminats in Vegetable Oils and Fats: Formation and Mitigation
1 x
$
15.00
View Cart
Checkout
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Polyols and Bulking Agents in Sugarfree Chocolate
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Polyols in Confectionery
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Popcorn: A Reprint from Choice Confections
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Post-harvest Processing: The Fermentation and Drying of Cocoa
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Potential Health Benefits of Cocoa Flavanols
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Practical HACCP – Past, Present and Future
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Practical HACCP in the Confectionery Industry
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Pre- and Probiotics in Functional Foods
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Prebiotic Ingredients in Chewing Gum The Use of Inulin and Oligofructose
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Predicting Crystallization in Confections
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Predicting Sucrose Crystallization in Confections
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Prediction of Fat Bloom Development on Filled Chocolates
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Prediction of Fat Bloom Development on Filled Chocolates
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Prediction of Fat Bloom Development on Filled Chocolates
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Prediction of Fat Bloom Development on Filled Chocolates
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Prediction of Fat Bloom Development on Filled Chocolates
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Prediction of Fat Bloom Development on Filled Chocolates
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Prediction of Fat Bloom Development on Filled Chocolates
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Prediction of Fat Bloom Development on Filled Chocolates
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Prediction of Fat Bloom Development on Filled Chocolates
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Prediction of Fat Bloom Development on Filled Chocolates
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Prediction of Fat Bloom Development on Filled Chocolates
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Prediction of Fat Bloom Development on Filled Chocolates
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Pretzels and Nonpareils Plentiful in Pennsylvania-RCI Tour
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