Местоположение: The science of sugar confectionery /

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Електронна книга

The science of sugar confectionery /

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Основен автор:	Edwards, W. P.
Формат:	Електронна книга
Език:	English
Публикувано:	Cambridge : Royal Society of Chemistry, ℗♭2000.
Серия:	RSC paperbacks.
Предмети:	Confectionery. Confectionery > Analysis. Chemistry. TECHNOLOGY & ENGINEERING > Food Science. Science. Suikerwerkindustrie. Suiker. Samenstelling. Snoep. Chemische analyses. Emulsies. Coating. Lebensmittelverfahrenstechnik. Su©warenherstellung. Electronic books.
Онлайн достъп:	http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=496081
Подобни документи:	Print version:: Science of sugar confectionery.

Онлайн достъп от Библиотека ”Паница” на Американския университет в България:	http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=496081

Провери в Paniza Library, AUBG	Сигнатура:	TX783 .E38 2000