Confectioners' raw materials
Subtitle: their sources, modes of preparation, chemical composition, the chief impurities and adulterations, their more important uses and other points of interest.
By: By James Grant.
Publisher: E. Arnold & co.
Published: 1921
Place of publication: London
Language: eng
Number of pages: 173
Subjects: Confectionery.
Notes: Bibliography: p. 162-165.