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Control of Caramel Texture through Formulation
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Beyond the Basics: Control your Temper(ature): Best Practices for Handling Chocolate
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Beyond the Basics: Fahrenheit 300: Amorphous and Crystalline Forms in Confections and Specifically High-boiled Sugars
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Are Cannabis Regulations Up in Smoke?
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A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021
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Confectionery Consumption in the United States
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1928-In Scientific Progress: Reprint from 1928
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Demand Forecasting in the Japanese Confectionery Market
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Chocolate Outsourcing
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Control of Caramel Texture through Formulation
1 x
$
15.00
Beyond the Basics: Control your Temper(ature): Best Practices for Handling Chocolate
1 x
$
15.00
Beyond the Basics: Fahrenheit 300: Amorphous and Crystalline Forms in Confections and Specifically High-boiled Sugars
1 x
$
15.00
Are Cannabis Regulations Up in Smoke?
1 x
$
15.00
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021
1 x
$
15.00
Confectionery Consumption in the United States
1 x
$
15.00
1928-In Scientific Progress: Reprint from 1928
1 x
$
15.00
Demand Forecasting in the Japanese Confectionery Market
1 x
$
15.00
Chocolate Outsourcing
1 x
$
15.00
View Cart
Checkout
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Crisis Management in the Food Industry
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