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  1. 1

    The science of chocolate od Beckett, Stephen T.

    Wydane 2000
    Książka

    The science of chocolate
  2. 2

    Changes in the microbiological and physico-chemical properties of chocolate paste processed into premium whole milk bars od Guerrero, Vicelle G.

    Wydane 1989
    Praca dyplomowa

    Changes in the microbiological and physico-chemical properties of chocolate paste processed into premium whole milk bars
  3. 3

    Sugar confectionery and chocolate manufacture od Lees, R.

    Wydane 1973
    Książka

    Sugar confectionery and chocolate manufacture
  4. 4

    Cocoa and chocolate processing od Wieland, Henry

    Wydane 1972
    Książka

    Cocoa and chocolate processing
  5. 5

    Development and optimization of tablea-cashew nut spread using response surface methodology od De Guzman, Vea Clarissa L.

    Praca dyplomowa

    Development and optimization of tablea-cashew nut spread using response surface methodology

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