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Handbook of food manufacture. A handbook of practical food information, containing factory tested commercial formulae and descriptions and analyses of prepared foods and raw materials for manufaturer, chemist, plant superintendent, food buyer, and broker, in the baking, beverage, confectionery, condiment, essence, fruit juice, fruit, flavor, ice cream, preserving, spice, and allied food industries. Preview this item
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Handbook of food manufacture. A handbook of practical food information, containing factory tested commercial formulae and descriptions and analyses of prepared foods and raw materials for manufaturer, chemist, plant superintendent, food buyer, and broker, in the baking, beverage, confectionery, condiment, essence, fruit juice, fruit, flavor, ice cream, preserving, spice, and allied food industries.

Author: F Fiene; Saul Blumenthal
Publisher: New York, N.Y., Chemical Publishing Co. of N.Y., Inc., 1938.
Edition/Format:   Print book : EnglishView all editions and formats
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Additional Physical Format: Online version:
Fiene, F.
Handbook of food manufacture.
New York, N.Y., Chemical publishing co. of N.Y., inc., 1938
(OCoLC)614460548
Document Type: Book
All Authors / Contributors: F Fiene; Saul Blumenthal
OCLC Number: 1460096
Description: vi, 603 pages 24 cm
Responsibility: By Dr. F. Fiene ... and Saul Blumenthal ...

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