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"Manufacturing Confectioner"
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"Manufacturing Confectioner"
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Differences in cocoa bean quality requirements between chocolate manufacturers and cocoa powder and cocoa butter manufacturers
by
Terink, J.L
Published in
Manufacturing Confectioner
(1985)
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Peanuts with the consumer in mind
by
Norden, A.J
Published in
Manufacturing Confectioner
(1972)
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Cleaning, roasting and winnowing of cocoa beans
by
Wing, D.H
Published in
Manufacturing Confectioner
(1972)
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Usefulness of laboratory analyses
by
Thomas, A
Published in
Manufacturing Confectioner
(1972)
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Selection of beans and blending
by
Taneri, C.E
Published in
Manufacturing Confectioner
(1972)
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milling and refining of chocolate liquor
by
Campbell, M.O
Published in
Manufacturing Confectioner
(1972)
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Chemistry of candy. VII. Products containing milk solids
by
Cakebread, S.H
Published in
Manufacturing Confectioner
(1971)
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New developments in chocolate and confectionery in Europe
by
Powell, B.D
Published in
Manufacturing Confectioner
(1970)
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Phase behavior of fats in confectionery coatings
by
Paulicka, F.R
Published in
Manufacturing Confectioner
(1970)
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study of salmonellae survival in milk chocolate
by
Barille, J.C
,
Cone, J.F
,
Keeney, P.G
Published in
Manufacturing Confectioner
(1970)
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Detecting presence of Salmonella: rapid methods
by
Foster, E.M
,
Goepfert, J.M
,
Diegel, R.H
Published in
Manufacturing Confectioner
(1970)
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Application of basic research principles of the development of improved dehydrated milk products
by
Pallansch, M.J
Published in
Manufacturing Confectioner
(1970)
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Flavor of milk caramel as affected by composition
by
Keeney, P.G
Published in
Manufacturing Confectioner
(1970)
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Cocoa exchange knowledge can raise profits
by
Barrett, M.A
Published in
Manufacturing Confectioner
(1969)
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ACRI (American Cocoa Research Institute) focuses on improving cocoa plants, fighting diseases
by
Imle, E.P
Published in
Manufacturing Confectioner
(1969)
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Peanut butter's qualities can be assets to candies
by
Maselli, J.A
Published in
Manufacturing Confectioner
(1969)
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Chemical and mechanical properties of milk caramel as affected by composition
by
DeBruin, E.J
,
Keeney, P.G
Published in
Manufacturing Confectioner
(1969)
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Some qualitative aspects of heat transfer film activities in the heating and cooling of foods
by
Kells, E.L
Published in
Manufacturing Confectioner
(1969)
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shelf-life of high boilings. II
by
Cakebread, S.H
Published in
Manufacturing Confectioner
(1969)
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Chemistry of candy; the role of viscosity in shelf-life
by
Cakebread, S.H
Published in
Manufacturing Confectioner
(1969)
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