Science of Sugar Confectionery

Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology.

De la prima editie a The Science of Sugar Confectionery (2000), industria cofetariei a raspuns la obiceiurile consumatorilor in continua schimbare. Aceasta noua editie a fost revizuita temeinic pentru a reflecta raspunsul industriei la preocuparile legate de nutritie si dieta, precum si de modificarile legislatiei, etichetarii si tehnologiei.