Factors affecting crystallization in boiled sweets, fondants and other confectionery:
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Leatherhead
British Food Manufacturing Industries Research Assoc.
1965
|
| Series: | Scientific and technical surveys
42 |
| Physical Description: | 63 S. Ill., graph. Darst. |
Staff View
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Record in the Search Index
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| illustrated | Illustrated |
| indexdate | 2024-07-10T00:25:22Z |
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| language | English |
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| physical | 63 S. Ill., graph. Darst. |
| publishDate | 1965 |
| publishDateSearch | 1965 |
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| publisher | British Food Manufacturing Industries Research Assoc. |
| record_format | marc |
| series | Scientific and technical surveys |
| series2 | Scientific and technical surveys |
| spelling | Lees, Ron Verfasser aut Factors affecting crystallization in boiled sweets, fondants and other confectionery R. Lees Leatherhead British Food Manufacturing Industries Research Assoc. 1965 63 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Scientific and technical surveys 42 Scientific and technical surveys 42 (DE-604)BV024393053 42 |
| spellingShingle | Lees, Ron Factors affecting crystallization in boiled sweets, fondants and other confectionery Scientific and technical surveys |
| title | Factors affecting crystallization in boiled sweets, fondants and other confectionery |
| title_auth | Factors affecting crystallization in boiled sweets, fondants and other confectionery |
| title_exact_search | Factors affecting crystallization in boiled sweets, fondants and other confectionery |
| title_full | Factors affecting crystallization in boiled sweets, fondants and other confectionery R. Lees |
| title_fullStr | Factors affecting crystallization in boiled sweets, fondants and other confectionery R. Lees |
| title_full_unstemmed | Factors affecting crystallization in boiled sweets, fondants and other confectionery R. Lees |
| title_short | Factors affecting crystallization in boiled sweets, fondants and other confectionery |
| title_sort | factors affecting crystallization in boiled sweets fondants and other confectionery |
| volume_link | (DE-604)BV024393053 |
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