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Science of Sugar Confectionery
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.
377,00 DH
Sur commande
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.
| ISBN / EAN | 9781788011334 |
|---|---|
| Auteur | Edwards, William P (Bardfield Consultants, UK) |
| Editeur | Royal Society of Chemistry |