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Quality Loss of Chocolate due to Liquid Alcoholic Centers
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15.00
Practical HACCP in the Confectionery Industry
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15.00
Volatilr Organic Compounds (VOCs)
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15.00
How Sweet is the Future in South America?
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15.00
Nutraceuticals: A Manufacturing Perspective
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15.00
Shelf Life of Chocolate and Compound Coatings
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15.00
Fats and Oils - A retail confectioner's perspective
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15.00
German Confectionery Industry in 1997
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15.00
Why Do We Package?
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15.00
Chocolate Tempering: A Confectioner's Perspective
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15.00
Challenges Facing the Cocoa Processing Industry
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15.00
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Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
Practical HACCP in the Confectionery Industry
1 x
$
15.00
Volatilr Organic Compounds (VOCs)
1 x
$
15.00
How Sweet is the Future in South America?
1 x
$
15.00
Nutraceuticals: A Manufacturing Perspective
1 x
$
15.00
Shelf Life of Chocolate and Compound Coatings
1 x
$
15.00
Fats and Oils - A retail confectioner's perspective
1 x
$
15.00
German Confectionery Industry in 1997
1 x
$
15.00
Why Do We Package?
1 x
$
15.00
Chocolate Tempering: A Confectioner's Perspective
1 x
$
15.00
Challenges Facing the Cocoa Processing Industry
1 x
$
15.00
View Cart
Checkout
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Internet and Intranet Applications – Hype or Miracle in the Making?
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Internet and Intranet Applications – Hype or Miracle in the Making?
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