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215.00
Chocolate Production and Use
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125.00
Shopping On The Internet
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15.00
The Low-Glycemic Concept
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15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
U.S. Chocolate Council Research Briefs
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15.00
Greater than the Cacao
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15.00
Australasia Confectionery 2004 Recap
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15.00
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Chocolate Production and Use
1 x
$
125.00
Shopping On The Internet
1 x
$
15.00
The Low-Glycemic Concept
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
U.S. Chocolate Council Research Briefs
1 x
$
15.00
Greater than the Cacao
1 x
$
15.00
Australasia Confectionery 2004 Recap
1 x
$
15.00
View Cart
Checkout
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Articles
Marketing Trends for the 90’s: Reprinted from November 1992
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Marketing within the Grocery Channel
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Marketing within the Grocery Channel
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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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Matching Centers with the Proper Panned Coating
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Measuring What Matters in Cocoa
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Meeting Consumers’ Demands for Food Transparency
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Merchandising the Confectionery Category
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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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Microscopy Techniques for Confectionery Gels
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Microwave Moisture Measurement
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Microwave Moisture Measurement
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Microwave Moisture Measurement
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Microwave Moisture Measurement
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Milk – the Essential Ingredient in Caramel
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Milk Chocolate and Toffee Factors Affecting Creaminess
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Milk Chocolate and Toffee Factors Affecting Creaminess
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Milk Chocolate and Toffee Factors Affecting Creaminess
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Milk Chocolate and Toffee Factors Affecting Creaminess
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