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Chocolates and confections : formula, theory, and techniques for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America

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    TX791
    .G786 2006
     
    681258 (Shelf),BOK
    Greweling, Peter P.

         Chocolates and confections : formula, theory, and techniques for the artisan confectioner. - Hoboken, NJ , 2006.

         x, 388 p. : col. ill. ; 29 cm.
         Includes index.

         ISBN 9780764588440 (cloth)
         .-ISBN 0764588443 (cloth).
         
         1. Chocolate candy.I. Culinary Institute of America. II. Title
         Library : UiTM Shah Alam; UITM Kelantan
    Accn No.Item StatusAdd IdLocationSMDItem Category
    681258ShelfPTAR KAMPUS PUNCAK ALAM(PPA)BOOKRAK TERBUKA (OPEN SHELVES)
    707955ShelfPERPUSTAKAAN TUN ABDUL RAZAK(P1)BOOKRAK TERBUKA (OPEN SHELVES)

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