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[null,"1.","Record Nr.",null,"UNINA9911006787903321"]
[null,null,"Autore",null,"Edwards W. P"]
[null,null,"Titolo",null,"The science of sugar confectionery / / W.P. Edwards"]
[null,null,"Pubbl/distr/stampa",null,"Cambridge, : Royal Society of Chemistry, c2000"]
[null,null,"ISBN",null,"1-78262-609-3"]
[{"$nulls":4},"1-62870-134-X"]
[{"$nulls":4},"1-84755-216-1"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (177 p.)"]
[null,null,"Collana",null,"RSC paperbacks"]
[null,null,"Disciplina",null,"664/.153"]
[null,null,"Soggetti",null,"Confectionery"]
[{"$nulls":4},"Confectionery - Analysis"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Includes index."]
[null,null,"Nota di contenuto",null,"Science 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"]
[null,null,null,"Sommario/riassunto","Confectionery 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,"]