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OverviewCONTENTS - FOREWORD - I. BASIC FOOD INGREDIENTS - II. MILK AND MILK PRODUCTS - III. CONFECTIONARY, COCOA, COFFEE AND TEA - IV. DESSERT POWDERS AND PUDDINGS - V. SAUCES, DRESSINGS AND PICKLES - VI. FISH, FRIED FOODS, HEALTH FOOD, NUTS, BREAD, SOY PRODUCTS, BAKIKG POWDER - VII. PIE FILLINGS AND PIES - VlII. COOKIES, DOUGHNUTS AND CAKES - IX. FLAVORS, SYRUPS AND BEVERAGES - X. FRUITS AND VEGETABLES - XI. CANNED GOODS - XII. JELLIES AND PRESERVES - XIII. PLANT SANITATION AND SANITARY FOOD CONTROL - XIV. COMPOSITION OF FOODS AND PREVENTION OF CAKING - XV. PRESERVATION OF FOODS BY DEHYDRATION AND FREEZING - WEIGHTS AND MEASURES -CHEMICAL GLOSSARY - ABBREVIATIONS - BIBLIOGRAPHY - INDEX - Full Product DetailsAuthor: Saul BlumenthalPublisher: Chemical Publishing Co Inc.,U.S. Imprint: Chemical Publishing Co Inc.,U.S. Dimensions: Width: 15.20cm , Height: 6.00cm , Length: 22.90cm Weight: 1.627kg ISBN: 9780820600369ISBN 10: 0820600369 Pages: 1000 Publication Date: 28 February 1947 Audience: General/trade , General Format: Hardback Publisher's Status: Active Availability: Out of print, replaced by POD  We will order this item for you from a manufatured on demand supplier. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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