Factors affecting crystallization in boiled sweets, fondants and other confectionery / R. Lees.
by
 
Lees, Ron.

Title
: 
Factors affecting crystallization in boiled sweets, fondants and other confectionery / R. Lees.

Author
: 
Lees, Ron.

Personal Author
: 
Lees, Ron.

Publication Information
: 
Leatherhead : British Food Manufacturing Industries Research Association, 1965.

Physical Description
: 
63 p. : ill.

Series
: 
Scientific and technical surveys No. 42

Series Title
: 
Scientific and technical surveys No. 42

General Note
: 
Bibliography : p. 56-59.

Subject Term
: 
Confectionery.

Added Corporate Author
: 
British Food Manufacturing Industries Research Association.

Format
: 
Books

Publication Date
: 
1965

Publication Information
: 
Leatherhead : British Food Manufacturing Industries Research Association, 1965.


Shelf NumberMaterial TypeCopyShelf LocationStatus
ARC 664.153 LEEArchive Collection1Archive CollectionArchive Collection