Science and technology of enrobed and filled chocolate, confectionery and bakery products
Talbot GeoffKniha
Citace v seznamu literatury:
TALBOT, Geoff. Science and technology of enrobed and filled chocolate, confectionery and bakery products. Woodhead Publishing in food science, technology and nutrition. Boca Raton: CRC Press, 2009. ISBN 9781845696436. Dostupné také z: https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpSTEFCCB1/science_and_technology_of_enrobed_and_filled_chocolate_confectionery_and_bakery_products.