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Confectionery and chocolate engineering : principles and applications
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. The purpose of t...
| Главный автор: | |
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| Формат: | Printed Book |
| Опубликовано: |
Hoboken
John Wiley & Sons
2010
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| Редактирование: | 2 |
| Предметы: |
Kerala University of Fisheries
| Шифр: |
641.86 MOH/CO |
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| Копировать NFIC | Недоступно состояние Live" What does mean the status Live (working) |