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13 Item(s)
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$
195.00
Considerations for Use of Confections in Ice Creams and Frozen Desserts
1 x
$
15.00
Consumer Trends
1 x
$
15.00
Consumer Perceptions and Attitudes toward Sweeteners
1 x
$
15.00
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980
1 x
$
15.00
Confections in Germany
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
Considerations for Use of Confections in Ice Creams and Frozen Desserts
1 x
$
15.00
Considerations for Use of Confections in Ice Creams and Frozen Desserts
1 x
$
15.00
U.S. Confectionery Sales: 52 weeks ending October 30, 2016
1 x
$
15.00
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980
1 x
$
15.00
Considerations for Use of Confections in Ice Creams and Frozen Desserts
1 x
$
15.00
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
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Considerations for Use of Confections in Ice Creams and Frozen Desserts
1 x
$
15.00
Consumer Trends
1 x
$
15.00
Consumer Perceptions and Attitudes toward Sweeteners
1 x
$
15.00
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980
1 x
$
15.00
Confections in Germany
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
Considerations for Use of Confections in Ice Creams and Frozen Desserts
1 x
$
15.00
Considerations for Use of Confections in Ice Creams and Frozen Desserts
1 x
$
15.00
U.S. Confectionery Sales: 52 weeks ending October 30, 2016
1 x
$
15.00
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980
1 x
$
15.00
Considerations for Use of Confections in Ice Creams and Frozen Desserts
1 x
$
15.00
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
View Cart
Checkout
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2019-07-01T20:50:40-05:00
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Subtotal
Considerations for Use of Confections in Ice Creams and Frozen Desserts
$
15.00
1
$
15.00
×
Consumer Trends
$
15.00
1
$
15.00
×
Consumer Perceptions and Attitudes toward Sweeteners
$
15.00
1
$
15.00
×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980
$
15.00
1
$
15.00
×
Confections in Germany
$
15.00
1
$
15.00
×
Quality Loss of Chocolate due to Liquid Alcoholic Centers
$
15.00
1
$
15.00
×
Considerations for Use of Confections in Ice Creams and Frozen Desserts
$
15.00
1
$
15.00
×
Considerations for Use of Confections in Ice Creams and Frozen Desserts
$
15.00
1
$
15.00
×
U.S. Confectionery Sales: 52 weeks ending October 30, 2016
$
15.00
1
$
15.00
×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980
$
15.00
1
$
15.00
×
Considerations for Use of Confections in Ice Creams and Frozen Desserts
$
15.00
1
$
15.00
×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980
$
15.00
1
$
15.00
×
Quality Loss of Chocolate due to Liquid Alcoholic Centers
$
15.00
1
$
15.00
×
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$
195.00
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$
195.00
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