Factors affecting crystallization in boiled sweets, fondants and other confectionery / R. Lees.
Title:
Factors affecting crystallization in boiled sweets, fondants and other confectionery / R. Lees.
Author:
Lees, Ron.
Personal Author:
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:
Added Corporate Author:
Format:
Books
Publication Date:
1965
Publication Information:
Leatherhead : British Food Manufacturing Industries Research Association, 1965.