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101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 14$aThe science of sugar confectionery /$fW.P. Edwards
205   $a1st ed.
210   $aCambridge $cRoyal Society of Chemistry$dc2000
215   $a1 online resource (177 p.)
225  0$aRSC paperbacks
300   $aIncludes index.
311   $a0-85404-593-7 
327   $aScience of Sugar ConfectioneryOFC; BK9780854045938-FP001; BK9780854045938-FP005; BK9780854045938-FP007; BK9780854045938-00001; BK9780854045938-00005; BK9780854045938-00023; BK9780854045938-00059; BK9780854045938-00081; BK9780854045938-00085; BK9780854045938-00092; BK9780854045938-00095; BK9780854045938-00101; BK9780854045938-00110; BK9780854045938-00124; BK9780854045938-00128; BK9780854045938-00131; BK9780854045938-00144; BK9780854045938-00148; BK9780854045938-00151; BK9780854045938-00157; BK9780854045938-00158
330   $aConfectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery .The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, 
410  0$aRSC Paperbacks
606   $aConfectionery
606   $aConfectionery$xAnalysis
615  0$aConfectionery.
615  0$aConfectionery$xAnalysis.
676   $a664/.153
700   $aEdwards$b W. P$0442486
712 02$aRoyal Society of Chemistry (Great Britain)
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906   $aBOOK
912   $a9911006787903321
996   $aScience of sugar confectionery$984538
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