Chocolate, Cocoa and Confectionery: Science and Technology by Bernard Minifie

Chocolate, Cocoa and Confectionery: Science and Technology by Bernard Minifie
Chocolate, Cocoa and Confectionery: Science and Technology by Bernard Minifie Chocolate, Cocoa and Confectionery: Science and Technology by Bernard Minifie Chocolate, Cocoa and Confectionery: Science and Technology by Bernard Minifie Chocolate, Cocoa and Confectionery: Science and Technology by Bernard Minifie Chocolate, Cocoa and Confectionery: Science and Technology by Bernard Minifie Chocolate, Cocoa and Confectionery: Science and Technology by Bernard Minifie Chocolate, Cocoa and Confectionery: Science and Technology by Bernard Minifie Chocolate, Cocoa and Confectionery: Science and Technology by Bernard Minifie

Chocolate, Cocoa and Confectionery: Science and Technology by Bernard Minifie

USD 69.95 USD
SKU: fDwJVO2P
GTIN: 9780442265212
Condition: Good
Tags: 1988 9780442265212 Bernard W. Minifie Cooking, Science English Hardcover Springer Textbook VIII, 664 Pages VIII, 904 Pages
Categories: Textbooks, Education & Reference

Specifications

ISBN9780442265212
Publication Year1988
TypeTextbook
FormatHardcover
LanguageEnglish
Subject AreaCooking, Science
AuthorBernard W. Minifie
PublisherSpringer
Number Of PagesVIII, 904 Pages

This textbook is the one the professor assigned for the entire semester.

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