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The Use of Modifiers in Chocolate to Retard Fat Bloom by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1952
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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2.
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The Use of Cooling Curves as a Method of Determining the Temper of Molten Chocolate by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: December 1951
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

Place hold Add to cart
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