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| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000098993 |
| 005 |
20201119.0 |
| 008 |
200811s2019 enk eng |
| 020 |
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|a 9781788011334
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| 040 |
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|a UniSZA
|e rda
|
| 050 |
0 |
0 |
|a TX783
|b .E38 2019
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| 090 |
0 |
0 |
|a TX783
|b .E38 2019
|
| 100 |
1 |
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|a Edwards, W. P. ,
|e author
|
| 245 |
1 |
4 |
|a The Science of Sugar Confectionery
|c William P. Edwards
|
| 264 |
|
1 |
|a Cambridge :
|b Royal Society of Chemistry
|c 2018
|
| 300 |
|
|
|a xiv,221 pages :
|b illustration ;
|c 25cm.
|
| 336 |
|
|
|a text
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|2 rdamedia
|
| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index
|
| 505 |
0 |
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|a 1. Introduction -- 2. Basic Science -- 3. Nutrition -- 4. Ingredients -- 5. Emulsifiers, Colours and Flavours -- 6. Confectionery Plant -- 7. Sugar Glasses in the Chemistry of Boiled Sweets -- 8. Grained Sugar Products -- 9. Pan Coating -- 10. Toffees and Caramels
|
| 650 |
|
0 |
|a Confectionery
|
| 650 |
|
0 |
|a Confectionery
|x Analysis
|
| 710 |
2 |
|
|a Royal Society of Chemistry (Great Britain)
|
| 999 |
|
|
|a 1000180521
|b Book
|c Open Shelf (1 Day)
|e Tembila Campus
|