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Chocolate, cocoa, and confectionary : science and technology / Bernard W. Minifie
Publication details: New York : Van Nostrand Reinhold, 1989.Edition: 3rd edDescription: 904 p. : ill. ; 23 cmISBN:- 0442265212
| Item type | Current library | Home library | Collection | Call number | Materials specified | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|---|
| AM | PERPUSTAKAAN TUN SERI LANANG | PERPUSTAKAAN TUN SERI LANANG KOLEKSI AM-P. TUN SERI LANANG (ARAS 5) | - | TX791.M55 1989 (Browse shelf(Opens below)) | 1 | Available | 00000252836 |
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| TX791.B424 2008 The science of chocolate / | TX791.M55 1980 Chocolate, cocoa, and confectionery : science and technology / | TX791.M55 1980 Chocolate, cocoa, and confectionery : science and technology / | TX791.M55 1989 Chocolate, cocoa, and confectionary : science and technology / | TX795. .A7 1972 9 42mimn Ice cream / | TX795.A7 1986 Ice cream / | TX795.A7 1996 Ice cream / |
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