Kniha momentálne nie je na sklade
Viac o knihe
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.
Nákup knihy
The Science of Sugar Confectionery, Ronald Kay, William A. G Edwards, Patricia A Duffy
- Jazyk
- Rok vydania
- 2018
- product-detail.submit-box.info.binding
- (mäkká)
Akonáhle sa objaví, pošleme e-mail.
Platobné metódy
Tu nám chýba tvoja recenzia