Overview
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About this book
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.
Bibliographic Information
Book Title: Sugar Confectionery Manufacture
Authors: E.B. Jackson
Publisher: Springer New York, NY
Copyright Information: Springer-Verlag US 1995
Hardcover ISBN: 978-0-8342-1297-8Published: 31 December 1995
Edition Number: 2
Number of Pages: XXIV, 400
Topics: Food Science