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13 Item(s)
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195.00
Shelf Life of Chocolate and Compound Coatings
1 x
$
15.00
Volatilr Organic Compounds (VOCs)
1 x
$
15.00
Fats and Oils - A retail confectioner's perspective
1 x
$
15.00
How Sweet is the Future in South America?
1 x
$
15.00
Why Do We Package?
1 x
$
15.00
Panning - The Selection of Chocolate and Compounds
1 x
$
15.00
U.S. Confectionery Sales: 13 Weeks Ending June 28, 1998
1 x
$
15.00
Allergen Management for the Confectioner
1 x
$
15.00
Practical HACCP in the Confectionery Industry
1 x
$
15.00
Milk Protein Functionality in Caramel Texture
1 x
$
15.00
Protecting Stored Cocoa Beans from Warehouse Insects
1 x
$
15.00
Starch Interactions with Sweeteners
1 x
$
15.00
Nutraceuticals: A Manufacturing Perspective
1 x
$
15.00
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Shelf Life of Chocolate and Compound Coatings
1 x
$
15.00
Volatilr Organic Compounds (VOCs)
1 x
$
15.00
Fats and Oils - A retail confectioner's perspective
1 x
$
15.00
How Sweet is the Future in South America?
1 x
$
15.00
Why Do We Package?
1 x
$
15.00
Panning - The Selection of Chocolate and Compounds
1 x
$
15.00
U.S. Confectionery Sales: 13 Weeks Ending June 28, 1998
1 x
$
15.00
Allergen Management for the Confectioner
1 x
$
15.00
Practical HACCP in the Confectionery Industry
1 x
$
15.00
Milk Protein Functionality in Caramel Texture
1 x
$
15.00
Protecting Stored Cocoa Beans from Warehouse Insects
1 x
$
15.00
Starch Interactions with Sweeteners
1 x
$
15.00
Nutraceuticals: A Manufacturing Perspective
1 x
$
15.00
View Cart
Checkout
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Influence of Phospholipids During Crystallization of Hard and Soft Cocoa Butter
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Influence of Phospholipids During Crystallization of Hard and Soft Cocoa Butter
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Influence of Phospholipids During Crystallization of Hard and Soft Cocoa Butter quantity
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