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17 Item(s)
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$
255.00
Milk Chocolate Applications - Maintaining Quality and Solving Problems
1 x
$
15.00
Practical HACCP in the Confectionery Industry
1 x
$
15.00
Regulation of Phytonutrients
1 x
$
15.00
Chocolate Tempering: A Confectioner's Perspective
1 x
$
15.00
Shelf Life of Chocolate and Compound Coatings
1 x
$
15.00
Allergen Management for the Confectioner
1 x
$
15.00
Chocolate Behavior - What Influences Your Selection?
1 x
$
15.00
RCI Rolls into Vegas
1 x
$
15.00
Volatilr Organic Compounds (VOCs)
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
Sustainable Cocoa Program
1 x
$
15.00
Starch Interactions with Sweeteners
1 x
$
15.00
Conveying of Ingredients in Chocolate Manufacturing
1 x
$
15.00
Protecting Stored Cocoa Beans from Warehouse Insects
1 x
$
15.00
Challenges Facing the Cocoa Processing Industry
1 x
$
15.00
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Milk Chocolate Applications - Maintaining Quality and Solving Problems
1 x
$
15.00
Practical HACCP in the Confectionery Industry
1 x
$
15.00
Regulation of Phytonutrients
1 x
$
15.00
Chocolate Tempering: A Confectioner's Perspective
1 x
$
15.00
Shelf Life of Chocolate and Compound Coatings
1 x
$
15.00
Allergen Management for the Confectioner
1 x
$
15.00
Chocolate Behavior - What Influences Your Selection?
1 x
$
15.00
RCI Rolls into Vegas
1 x
$
15.00
Volatilr Organic Compounds (VOCs)
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
Sustainable Cocoa Program
1 x
$
15.00
Starch Interactions with Sweeteners
1 x
$
15.00
Conveying of Ingredients in Chocolate Manufacturing
1 x
$
15.00
Protecting Stored Cocoa Beans from Warehouse Insects
1 x
$
15.00
Challenges Facing the Cocoa Processing Industry
1 x
$
15.00
View Cart
Checkout
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2019-07-01T20:50:40-05:00
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You Have 17 Items In Your Cart
Product
Price
Quantity
Subtotal
Milk Chocolate Applications - Maintaining Quality and Solving Problems
$
15.00
1
$
15.00
×
Practical HACCP in the Confectionery Industry
$
15.00
1
$
15.00
×
Regulation of Phytonutrients
$
15.00
1
$
15.00
×
Chocolate Tempering: A Confectioner's Perspective
$
15.00
1
$
15.00
×
Shelf Life of Chocolate and Compound Coatings
$
15.00
1
$
15.00
×
Allergen Management for the Confectioner
$
15.00
1
$
15.00
×
Chocolate Behavior - What Influences Your Selection?
$
15.00
1
$
15.00
×
RCI Rolls into Vegas
$
15.00
1
$
15.00
×
Volatilr Organic Compounds (VOCs)
$
15.00
1
$
15.00
×
U.S. Confectionery Sales: 13 Weeks Ending June 28, 1998
$
15.00
1
$
15.00
×
Milk Protein Functionality in Caramel Texture
$
15.00
1
$
15.00
×
Rapid Determination of Fat Percent
$
15.00
1
$
15.00
×
Sustainable Cocoa Program
$
15.00
1
$
15.00
×
Starch Interactions with Sweeteners
$
15.00
1
$
15.00
×
Conveying of Ingredients in Chocolate Manufacturing
$
15.00
1
$
15.00
×
Protecting Stored Cocoa Beans from Warehouse Insects
$
15.00
1
$
15.00
×
Challenges Facing the Cocoa Processing Industry
$
15.00
1
$
15.00
×
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$
255.00
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$
255.00
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