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

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    TX791
    .G74 2007
     
    871998 (Shelf),BOK
    Greweling, Peter P.

         Chocolates and confections : formula, theory, and technique for the artisan confectioner. - Hoboken, N.J. , 2007.

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

         ISBN 9780764588440 (hbk.)
         .-ISBN 0764588443 (hbk.).
         
         1. Chocolate candy 2. Confectionery.I. Culinary Institute of America. II. Title
         Library : UiTM Shah Alam
    Accn No.Item StatusAdd IdLocationSMDItem Category
    871998ShelfPTAR KAMPUS PUNCAK ALAM(PPA)BOOKRAK TERBUKA (OPEN SHELVES)
    876662ShelfPTAR KAMPUS PUNCAK ALAM(PPA)BOOKRAK TERBUKA (OPEN SHELVES)
    880511Re-processPTAR KAMPUS PUNCAK ALAM(PPA)BOOKRAK TERBUKA (OPEN SHELVES)
    901320ShelfPTAR KAMPUS PUNCAK ALAM(PPA)BOOKRAK TERBUKA (OPEN SHELVES)

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