Science of Sugar Confectionery (English, William P. Edwards)
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Science of Sugar Confectionery by William P Edwards is listed under Royal Society of Chemistry on BookBajar. Full details, specifications and reader reviews are below.
Book Details
Publisher
Royal Society of Chemistry
Language
English
ISBN-13
9780854045938
ISBN-10
0854045937
Author
William P. Edwards
About the Book
Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confe…
ISBN: 9780854045938
ISBN-13: 9780854045938
ISBN-10: 0854045937
Reader's Guide
What This Book Covers
- ·The main subject matter of Science of Sugar Confectionery
- ·Ideas and detail relevant to Royal Society of Chemistry
- ·Context that helps make sense of the material as a whole
Best Suited For
Chemistry students, lab professionals and researchers.
Why It Stands Out
- ·Ships as a genuine physical copy, checked before dispatch
- ·Covered by BookBajar's 15-day return window
Frequently Asked Questions
What is the price of Science of Sugar Confectionery?
Science of Sugar Confectionery starts from ₹2610 at BookBajar. Available in Paperback.
Who is the author of Science of Sugar Confectionery?
William P Edwards is the author of Science of Sugar Confectionery. Browse more books by William P Edwards on BookBajar.
Is Science of Sugar Confectionery available in Paperback and Hardcover?
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What is the ISBN of Science of Sugar Confectionery?
Science of Sugar Confectionery has ISBN 9780854045938 (ISBN-10: 0854045937). Use this to confirm you're ordering the exact edition listed here.
What can I expect from Science of Sugar Confectionery?
About the Book Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery.
Product ID: isbn-9780854045938
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