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1.
Factors affecting crystallization in boiled sweets, fondants and other confectionery / R. Lees.
Factors affecting crystallization in boiled sweets, fondants and other confectionery / R. Lees.
by
Lees, Ron.
Call Number
ARC 664.153 LEE
Publication Date
1965
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2.
Twenty years of confectionery and chocolate progress : from the proceedings of the 1947 to 1966 annual production conferences of the Pennsylvania Manufacturing Confectioners' Association. / Arranged by the Publications Editorial Committee of the P.M.C.A. Annual Production Conference Committee. Editors: Carl D. Pratt [and others].
Twenty years of confectionery and chocolate progress : from the proceedings of the 1947 to 1966 annual production conferences of the Pennsylvania Manufacturing Confectioners' Association. / Arranged by the Publications Editorial Committee of the P.M.C.A. Annual Production Conference Committee. Editors: Carl D. Pratt [and others].
by
Pennsylvania Manufacturing Confectioners' Association.
Call Number
ARC 664.15 PEN
Publication Date
1970
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