LEADER 00833nam a2200229 i 4500 001 991003478769707536 005 20020509122847.0 008 960613s1995 us ||| | eng 020 $a0315614722 035 $ab11168055-39ule_inst 035 $aPARLA182769$9ExL 040 $aDip. Scienze Storiche$bita 100 1 $aKruk, Leslie$0486790 245 10$aLessons of the first year :$bJohn Foster Dulles and the riaffirmation of containment /$cKruk Leslie 260 $aAnn Arbor, Mich. :$bUMI,$cc1995 300 $a97 p. ;$c21 cm. 907 $a.b11168055$b21-09-06$c28-06-02 912 $a991003478769707536 945 $aLE009$g1$iLE009N-6414$lle009$o-$pE0.00$q-$rl$s- $t0$u0$v0$w0$x0$y.i11312749$z28-06-02 996 $aLessons of the first year$9281578 997 $aUNISALENTO 998 $ale009$b01-01-96$cm$da $e-$feng$gus $h0$i1 LEADER 02801nam 22006013 450 001 9911026141403321 005 20241007163914.0 010 $a9781839168529 010 $a1839168528 010 $a9781788015707 010 $a1788015703 035 $a(CKB)5410000000954393 035 $a(BIP)065159547 035 $a(BIP)065159546 035 $a(MiAaPQ)EBC7424991 035 $a(Au-PeEL)EBL7424991 035 $a(MiAaPQ)EBC31227469 035 $a(Au-PeEL)EBL31227469 035 $a(Perlego)844047 035 $a(OCoLC)1439600256 035 $a(EXLCZ)995410000000954393 100 $a20241007d2019 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 14$aThe Science of Sugar Confectionery /$fWilliam P. Edwards 205 $aSecond edition. 210 1$aLondon, England :$cRoyal Society of Chemistry,$d[2019] 210 4$dİ2019 215 $a1 online resource (222 p.) 311 08$a9781788011334 311 08$a1788011333 311 08$a9781788015707 311 08$a1788015703 320 $aIncludes bibliographical references. 330 8 $aSince 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 needsno more than a rudimentary level of chemistry, this book covers the basic definitions,commonly used and new ingredients in the industry. It thendiscusses 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. 606 $aCandy industry 606 $aCandy 606 $aChewing gum 615 0$aCandy industry. 615 0$aCandy. 615 0$aChewing gum. 676 $a641.853 700 $aEdwards$b William P.$01848249 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911026141403321 996 $aThe Science of Sugar Confectionery$94434567 997 $aUNINA