Sugar confectionery manufacture
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Abstract: Written mainly for food scientists and technologists involved with the sugar confectionery manufacturing industry, this book provides a comprehensive review of that industry. There are three main emphasis: production and properties of raw materials; technical details of manufacturing processes; and technical aspects of quality control, chemical analysis, packaging and shelf-life evaluation
LF/618650/R
Data sheet
- Name of the Author
- E. B. (e. Brian)
E. B Jackson
Jackson
e.B. Jackson
edited by E.B. Jackson - Language
- English
- ISBN
- 9780216927940
- Release date
- 1990
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Abstract: Written mainly for food scientists and technologists involved with the sugar confectionery manufacturing industry, this book provides a comprehensi...