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Sustainable Cocoa Program
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Allergen Management for the Confectioner
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Chocolate Tempering: A Confectioner's Perspective
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How Sweet is the Future in South America?
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Chocolate Behavior - What Influences Your Selection?
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Nutraceuticals: A Manufacturing Perspective
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Conveying of Ingredients in Chocolate Manufacturing
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15.00
U.S. Confectionery Sales: 13 Weeks Ending June 28, 1998
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Milk Protein Functionality in Caramel Texture
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Rapid Determination of Fat Percent
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Sustainable Cocoa Program
1 x
$
15.00
Allergen Management for the Confectioner
1 x
$
15.00
Chocolate Tempering: A Confectioner's Perspective
1 x
$
15.00
How Sweet is the Future in South America?
1 x
$
15.00
Chocolate Behavior - What Influences Your Selection?
1 x
$
15.00
Nutraceuticals: A Manufacturing Perspective
1 x
$
15.00
Conveying of Ingredients in Chocolate Manufacturing
1 x
$
15.00
U.S. Confectionery Sales: 13 Weeks Ending June 28, 1998
1 x
$
15.00
Milk Protein Functionality in Caramel Texture
1 x
$
15.00
Rapid Determination of Fat Percent
1 x
$
15.00
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Concentration of European Snack and Confectionery Industry
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Concentration of European Snack and Confectionery Industry
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