Since 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.
Ik heb een vraag over het boek: ‘Science of Sugar Confectionery - Edwards, William P (Bardfield Consultants’.
Vul het onderstaande formulier in.
We zullen zo spoedig mogelijk antwoorden.
