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6 Item(s)
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90.00
Analyses of Chewing Gum Masses-Moisture, Menthol Content and Plate Count
1 x
$
15.00
U.S. Chocolate Council Research Briefs
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
The Low-Glycemic Concept
1 x
$
15.00
Fat Bloom on Lauric Coatings: Composition
1 x
$
15.00
Licensing Brands
1 x
$
15.00
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Analyses of Chewing Gum Masses-Moisture, Menthol Content and Plate Count
1 x
$
15.00
U.S. Chocolate Council Research Briefs
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
The Low-Glycemic Concept
1 x
$
15.00
Fat Bloom on Lauric Coatings: Composition
1 x
$
15.00
Licensing Brands
1 x
$
15.00
View Cart
Checkout
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Articles
The Opportunity in Nigeria’s Cocoa Sector
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The Opportunity in Nigeria’s Cocoa Sector
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The Opportunity in Nigeria’s Cocoa Sector
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The Organic Chocolate Market
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The Organic Market-Cocoa and Chocolate
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The Origins and Character of Cocoa Beans
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The Origins and Character of Cocoa Beans
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The Peanut Genomic Initiative
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The Politics of Sugar
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The Pulse of American Consumers
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The Role of Astringency in Confections
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The Roots of Licorice
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The RSPO Standard and its Supply Chains
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The Science of Taste and Smell Perception
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The Secrets of Producing Fillings and Spreads
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The Structure of Aerated Confectionery
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The Supplier Approval Process
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The Supplier Approval Process
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The Sweet Power of Sugar
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The Technology of Brittles and Crunchies
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The Trans Fat Regulation-Implications and Solutions
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The U.S. Chocolate Market-Current and Future
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The U.S. Sugar Program
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The USDA Program for Theobroma Cacao
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