Science of Sugar Confectionery (häftad, eng)

Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry’s response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology.

Format	Häftad
Omfång	240 sidor
Språk	Engelska
Förlag	Royal Society of Chemistry
Utgivningsdatum	2018-10-26
ISBN	9781788011334