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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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- PublisherSpringer
- Publication date1990
- ISBN 10 0442002971
- ISBN 13 9780442002978
- BindingHardcover
- Number of pages344
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Sugar: User's Guide To Sucrose (AVI Books) by Pennington, Neil L., Baker, Charles W. [Hardcover ]
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Sugar: User's Guide To Sucrose (AVI Books)
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Sugar: User's Guide to Sucrose
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(1990)
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Sugar: User's Guide To Sucrose
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Book Description Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - 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. 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. 348 pp. Englisch. Seller Inventory # 9780442002978
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Sugar: User s Guide To Sucrose
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Book Description Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. InhaltsverzeichnisHistory of cane and beet sugar. Manufacturing sugar from sugar cane and sugar beets. Sugar products. Properties of sugar. Flavor of sugar. The sweetness of sugar. Sugar in the body. Sugar in confectionery. Sugar in baki. Seller Inventory # 5916478
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Sugar: User's Guide To Sucrose
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Book Description Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Seller Inventory # 9780442002978
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