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Royal Society of Chemistry, Date: 2000. Paperback. New. 1st edition. 180 pages. 9.50x6.75x0.50 inches. 2000. Royal Society of Chemistry ISBN 0854045937 9780854045938 [GB]
ISBN10: 0854045937, ISBN13: 9780854045938, [publisher: Royal Society of Chemistry] Softcover 1st edition. 180 pages. 9.50x6.75x0.50 inches. In Stock. [Exeter, United Kingdom] [Publication Year: 2000]
Paperback / softback. New. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then discusses the chemistry of various types of sugar confectionery. ISBN 0854045937 9780854045938 [GB]
Royal Society of Chemistry, Date: 2000-12-01. Paperback. New. New. In shrink wrap. Looks like an interesting title! 2000. Royal Society of Chemistry ISBN 0854045937 9780854045938 [US]
ISBN10: 0854045937, ISBN13: 9780854045938, [publisher: Royal Society of Chemistry] Softcover Like New [Redhill, SURRE, United Kingdom] [Publication Year: 2001]
ISBN10: 0854045937, ISBN13: 9780854045938, [publisher: Royal Society of Chemistry] Softcover Most items will be dispatched the same or the next working day. [Rossendale, LANCS, United Kingdom] [Publication Year: 2000]
ISBN10: 0854045937, ISBN13: 9780854045938, [publisher: Royal Society of Chemistry] Softcover The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. [Goring-By-Sea, WS, United Kingdom] [Publication Year: 2000]
ISBN10: 0854045937, ISBN13: 9780854045938, [publisher: Royal Society of Chemistry] Softcover Most items will be dispatched the same or the next working day. [Rossendale, LANCS, United Kingdom] [Publication Year: 2000]
ISBN10: 0854045937, ISBN13: 9780854045938, [publisher: Royal Society of Chemistry] Softcover The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. [Goring-By-Sea, WS, United Kingdom] [Publication Year: 2000]
ISBN10: 0854045937, ISBN13: 9780854045938, [publisher: Royal Society of Chemistry, The] Softcover Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology. Building on the strengths of the first edition, the author's personal knowledge and experience of the sugar confectionery industry is used to provide a thorough and accessible account of the field. Written so the reader needs no more than a rudimentary level of chemistry, this book covers the basic definitions, commonly used and new ingredients in the industry. It then discusses the various types of sugar confectionery including "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a new chapter on future outlooks. Featuring expanded coverage of special dietary needs, covering topics such as vegetarianism and veganism, religious requirements and supplemented products, this new edition reflects current and evolving needs in the sugar confectionery field. 2000. First edition. A fine, as new, copy. [York, WA, Australia] [Publication Year: 2000]
RSC 12/1/2000 12: 00: 00 AM Softcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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