Sugar confectionery manufacture /
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| Edition: | 2nd ed. |
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| Imprint: | Gaithersburg, MD : Aspen Publishers, 1999. |
| Description: | xxiii, 400 p. : ill. ; 25 cm. |
| Language: | English |
| Series: | A Chapman & Hall food science book Chapman & Hall food science book. |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/8142145 |
| Summary: | Following the great success of the first edition, this thoroughly revised and updated volume continues to provide a highly practical and comprehensive review of the sugar confectionery manufacturing industry. The authors, who are internationally recognized experts in their fields, draw on many years experience in providing a digestible account. Divided into sections covering the production and properties of raw materials, manufacturing processes, and other technical aspects of the subject, many of the original chapters have been totally rewritten and reorganized to reflect today's market. |
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| Physical Description: | xxiii, 400 p. : ill. ; 25 cm. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 0834212978 9780834212978 |
