The Science of Sugar Confectionery
21
%
698 Kč 881 Kč
Zboží skladem, ihned k odeslaní
Pokud objednám nyní, kdy zboží dostanu
Sleva až 70% u třetiny knih
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.
| Autor: | Kay, Ronald; Edwards, William A. G.; Duffy, Patricia A. |
| Nakladatel: | Royal Society of Chemistry |
| ISBN: | 9781788011334 |
| Rok vydání: | 2018 |
| Jazyk : | Angličtina |
| Vazba: | Paperback / softback |
| Počet stran: | 222 |
Mohlo by se vám také líbit..
-
McCance and Widdowson's The Com...
-
Good Enough to Eat?
Godwin, Ian D (The University of Queensland, Australia)
-
Perfume in the Bible
Sell, Charles S.
-
Tanning Chemistry
Covington, Anthony D (The University of Northampton, UK); Wise, William R (The University of Northampton, UK)
-
Traveling with the Atom
Rodgers, Glen E (Allegheny College, PA)
-
Green Chemistry
Etzkorn, Felicia A (Virginia Tech, USA)
-
Organic Thermoelectric Materials
-
Archaeological Chemistry
Bullock, Chester; Pollard, Mark
-
Life Cycle Assessment
-
Crime Scene to Court
-
The Chemists' War
Freemantle, Michael
-
Chemistry at Home
Emsley, John
-
Molecules of Murder Set
Emsley, John
-
Practical Statistics for the Analyti...
Bedson, Peter; Farrant, Trevor J.; Ellison, Stephen L R; Barwick, Vicki J.
-
More Molecules of Murder
Emsley, John
-
The Handbook of Medicinal Chemistry