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75.00
U.S. Confectionery Sales: 52 weeks ending October 30, 2016
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$
15.00
HCP In Action
1 x
$
15.00
Fat Bloom on Lauric Coatings: Composition
1 x
$
15.00
HCP In Action
1 x
$
15.00
CAOBISCO Proposal on Improvements to the Cocoa Contract
1 x
$
15.00
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U.S. Confectionery Sales: 52 weeks ending October 30, 2016
1 x
$
15.00
HCP In Action
1 x
$
15.00
Fat Bloom on Lauric Coatings: Composition
1 x
$
15.00
HCP In Action
1 x
$
15.00
CAOBISCO Proposal on Improvements to the Cocoa Contract
1 x
$
15.00
View Cart
Checkout
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“HCP In Action” has been added to your cart.
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“Fat Bloom on Lauric Coatings: Composition” has been added to your cart.
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“HCP In Action” has been added to your cart.
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“CAOBISCO Proposal on Improvements to the Cocoa Contract” has been added to your cart.
Marketing Trends for the 90’s: Reprint from November 1992
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Marketing Trends for the 90’s: Reprint from November 1992
$
15.00
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Marketing Trends for the 90’s: Reprint from November 1992
$
15.00
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Details
Marketing Trends for the 90’s: Reprint from November 1992
$
15.00
Add to cart
Details
Marketing Trends for the 90’s: Reprint from November 1992
$
15.00
Add to cart
Details
Marketing Trends for the 90’s: Reprint from November 1992
$
15.00
Add to cart
Details
Marketing Trends for the 90’s: Reprint from November 1992
$
15.00
Add to cart
Details
Marketing Trends for the 90’s: Reprinted from November 1992
$
15.00
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Details
Marketing Trends for the 90’s: Reprinted from November 1992
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15.00
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Marketing within the Grocery Channel
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15.00
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Marketing within the Grocery Channel
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15.00
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Marshmallow Production: Technology and Techniques
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15.00
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Master Confectioner Certificatin Program
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15.00
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Matching Centers with the Proper Panned Coating
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15.00
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Measuring What Matters in Cocoa
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15.00
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Meeting Consumers’ Demands for Food Transparency
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15.00
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Merchandising the Confectionery Category
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15.00
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Merchandising the Confectionery Category
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Methods for the Analysis of Polyphenols in Food
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Microbial Control for Confectionery Plants
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Microbiological Risk Analysis
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Microscopy in QA and Product Development
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15.00
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Microscopy Techniques for Confectionery Gels
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15.00
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Microwave Moisture Measurement
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