Sugar: User's Guide To Sucrose (AVI Books)

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9780442002978: Sugar: User's Guide To Sucrose (AVI Books)

Written for the food scientist, and food product developer, this reference manual discusses the physical and chemical properties of sucrose and its contribution to product flavour. Aspects covered include the history of available sugar sources, from naturally formed sugar in plants to the commercially developed, high quality product used in the food industry. The manufacture of refined sugar from both beet and cane plants is also discussed. Each chapter contains a reference list for more in-depth coverage of chapter subjects.

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Neil L. Pennington, Charles W. Baker
Published by Kluwer Academic Publishers Group, Netherlands (1990)
ISBN 10: 0442002971 ISBN 13: 9780442002978
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Book Description Kluwer Academic Publishers Group, Netherlands, 1990. Hardback. Book Condition: New. 1990 ed.. Language: English . Brand New Book. Written for the food scientist, and food product developer, this reference manual discusses the physical and chemical properties of sucrose and its contribution to product flavour. Aspects covered include the history of available sugar sources, from naturally formed sugar in plants to the commercially developed, high quality product used in the food industry. The manufacture of refined sugar from both beet and cane plants is also discussed. Each chapter contains a reference list for more in-depth coverage of chapter subjects. Bookseller Inventory # LIB9780442002978

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Neil L. Pennington, Charles W. Baker
Published by Kluwer Academic Publishers Group, Netherlands (1990)
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Book Description Kluwer Academic Publishers Group, Netherlands, 1990. Hardback. Book Condition: New. 1990 ed.. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Written for the food scientist, and food product developer, this reference manual discusses the physical and chemical properties of sucrose and its contribution to product flavour. Aspects covered include the history of available sugar sources, from naturally formed sugar in plants to the commercially developed, high quality product used in the food industry. The manufacture of refined sugar from both beet and cane plants is also discussed. Each chapter contains a reference list for more in-depth coverage of chapter subjects. Bookseller Inventory # LIE9780442002978

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Neil L. Pennington, Charles W. Baker
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Book Description Springer US 1990-10-31, New York, 1990. hardback. Book Condition: New. Bookseller Inventory # 9780442002978

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Neil L. Pennington, Charles W. Baker
Published by Kluwer Academic Publishers Group, Netherlands (1990)
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Book Description Kluwer Academic Publishers Group, Netherlands, 1990. Hardback. Book Condition: New. 1990 ed.. Language: English . Brand New Book. Written for the food scientist, and food product developer, this reference manual discusses the physical and chemical properties of sucrose and its contribution to product flavour. Aspects covered include the history of available sugar sources, from naturally formed sugar in plants to the commercially developed, high quality product used in the food industry. The manufacture of refined sugar from both beet and cane plants is also discussed. Each chapter contains a reference list for more in-depth coverage of chapter subjects. Bookseller Inventory # LIB9780442002978

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Pennington, Neil L., Baker, Charles W.
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Book Description Springer, 2017. Hardcover. Book Condition: New. This item is printed on demand. Bookseller Inventory # P110442002971

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Book Description Springer US Okt 1990, 1990. Buch. Book Condition: Neu. Neuware - Written for the food scientist, and food product developer, this reference manual discusses the physical and chemical properties of sucrose and its contribution to product flavour. 348 pp. Englisch. Bookseller Inventory # 9780442002978

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Book Description Springer US Okt 1990, 1990. Buch. Book Condition: Neu. Neuware - Written for the food scientist, and food product developer, this reference manual discusses the physical and chemical properties of sucrose and its contribution to product flavour. 348 pp. Englisch. Bookseller Inventory # 9780442002978

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Charles W. Baker
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Book Description Springer US Okt 1990, 1990. Buch. Book Condition: Neu. Neuware - Written for the food scientist, and food product developer, this reference manual discusses the physical and chemical properties of sucrose and its contribution to product flavour. 348 pp. Englisch. Bookseller Inventory # 9780442002978

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Neil L. Pennington; Charles W. Baker
Published by Springer (1990)
ISBN 10: 0442002971 ISBN 13: 9780442002978
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Book Description Springer, 1990. Book Condition: New. Bookseller Inventory # L9780442002978

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Baker, Charles W.
Published by Kluwer Academic Publishers Group (1990)
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Book Description Kluwer Academic Publishers Group, 1990. HRD. Book Condition: New. New Book.Shipped from US within 10 to 14 business days.THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Bookseller Inventory # IP-9780442002978

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