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"Confectionery and Chocolate Engineering: Principles and Applications, Second Edition" explores scientific principles in confectionery production, covering topics like food safety, quality assurance, and various chemical processes. It serves as a resource for food engineers and students, promoting efficiency and innovation in product development.
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Confectionery and Chocolate Engineering, Ferenc A Mohos
- Language
- Released
- 2017
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- (Hardcover)
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