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Science and Technology of Enrobed and Filled Chocolate, Confctionery and Bakery Products

Geoff Talbot

Science and Technology of Enrobed and Filled Chocolate, Confctionery and Bakery Products - New York CRC Press 2009 - 453p

Geoff Talbot: Science and Technology of Enrobed and Filled Chocolate, Confctionery and Bakery Products. New York. CRC Press, 2009. 1-4398-0136-9--(664.752TAL)

ENGLISH

ISBN: 1-4398-0136-9

Dewey Class. No.: 664.752 / TAL

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