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Société anonyme des fabriques de chocolat et confiserie J. Klaus

Société Anonyme des Fabriques de Chocolat et Confiserie Klaus : maison fondée en 1856

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[Paris]: [J. Klaus], [1889?]
Orban, Olivier [Author] ; Orban, Marie-Hélène [Contributor]

Le guide des croqueurs de chocolat : les 170 meilleurs chocolatiers de France

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Paris: Olivier Orban, 1988
Allen, Lawrence L. [Author]

Chocolate fortunes : the battle for the hearts, minds, and wallets of China's consumers

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https://learning.oreilly.com/library/view/-/9780814414323/?ar

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New York: American Management Association, 2010
Bonilla-Chacin, Maria Eugenia [Author]; Iglesias, Roberto [Author]; Macías, Claudia [Author]; Suaya, Agustina [Author]; Trezza, Claudia [Author]

Learning from the Mexican Experience with Taxes on Sugar-Sweetened Beverages and Energy-Dense Foods of Low Nutritional Value : Poverty and Social Impact Analysis

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http://hdl.handle.net/10986/24701

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World Bank, Washington, DC, 2016

Published in: Health, Nutrition and Population Discussion Paper
Larson, Donald F. [Author]; Martin, Will [Author]; Sahin, Sebnem [Author]; Tsigas, Marino [Author]

Agricultural Policies and Trade Paths in Turkey

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http://hdl.handle.net/10986/20507

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World Bank Group, Washington, DC, 2014

Published in: Policy Research Working Paper ; No. 7059
BORDI, PETER L.; LAMBERT, CAROLYN; DEVITIS, CYNTHIA A.; CHEN, PO-JO; CONLEY, COLLEEN

SENSORY COMPARISON OF A SOY ENHANCED CHOCOLATE CANDY AND A REGULAR CHOCOLATE CANDY

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Wiley, 2002

Published in: Foodservice Research International
Bloss, Richard

Palletizing candy orders and never squeezing the chocolates

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Emerald, 2010

Published in: Assembly Automation
Miller, J. A.

Visions of Chocolate: Cocoa Crystals and Candy Quality

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Wiley, 1983

Published in: Science News
Bordi, Peter L.; Cole, Constance; Borja, Marianne; Conley, Colleen

Sensory Comparison of a Soy Enhanced Chocolate Candy and Regular Candy by Children Age 9-16

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Informa UK Limited, 2003

Published in: Journal of Food Products Marketing
Rahman, Taufik; Putri, Siti Khudaifanny Dasa Febrianti Asna

Sensory and physicochemical attributes of chocolate soft candy with different gelling agents

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Riset Perkebunan Nusantara, 2023

Published in: Pelita Perkebunan (a Coffee and Cocoa Research Journal)
Marwati, T; Hendrawanto, P P; Widodo, S; Djaafar, T F; Utami, T; Rahayu, E S

GMP Implementation and CCP Determination on Chocolate Candy Processing in ATP Nglanggeran Yogyakarta

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IOP Publishing, 2019

Published in: IOP Conference Series: Earth and Environmental Science
Chen, Li; Zhu, Haidong; Gutin, Bernard; Sesso, Howard; Dong, Yanbin

Higher Chocolate Candy Intake Is Associated with Longer Telomere Length Among Adolescents (P01-018-19)

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Elsevier BV, 2019

Published in: Current Developments in Nutrition
Keyser, Catherine

Candy Boys and Chocolate Factories: Roald Dahl, Racialization, and Global Industry

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Project MUSE, 2017

Published in: MFS Modern Fiction Studies
Mohammadi, Elahe; Tabari, Mitra; Alaghemand, Homayoon; Qujeq, Durdi

Effect of popping chocolate and candy on enamel microhardness of primary and permanent teeth

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Medknow, 2017

Published in: Journal of International Society of Preventive and Community Dentistry
Greenberg, James A.; Manson, JoAnn E.; Buijsse, Brian; Wang, Lu; Allison, Matthew A.; Neuhouser, Marian L.; Tinker, Lesley; Waring, Molly E.; Isasi, Carmen R.; Martin, Lisa W.; Thomson, Cynthia A.

Chocolate‐candy consumption and 3‐year weight gain among postmenopausal U.S. women

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Wiley, 2015

Published in: Obesity
Flores, Jorge L.; García-Torales, G.; Ponce Ávila, Cristina

Correlation pattern recognition: optimal parameters for quality standards control of chocolate marshmallow candy

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Full access (via DOI)

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SPIE, 2006

Published in: SPIE Proceedings
Paine, H.S.; Birckner, V.; Hamilton, J.

Means for preventing “explosive” or bursting fermentation of chocolate-coated fondant candy

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Elsevier BV, 1927

Published in: Journal of the Franklin Institute
Paine, H. S.; Birckner, Victor; Hamilton, John

Means for Preventing “Explosive” or Bursting Fermentation of Chocolate-Coated Fondant Candy1

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American Chemical Society (ACS), 1927

Published in: Industrial & Engineering Chemistry
Fisun, Iuliia; Stanovyi, Oleksii; Filippova, Tetiana

RESEARCHING THE FORMATION OF CONSUMER DEMAND TAKING INTO ACCOUNT THE MARKET QUALITY ASSESSMENT ON THE EXAMPLE OF CHOCOLATE GLAZED CANDY WITH FILLING

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Publishing House Helvetica (Publications), 2023

Published in: Market Infrastructure
Titiek Farianti Djaafar; Laurentia Oktaviani Palupi; Tri Marwati; Tyas Utami; Endang Sutriswati Rahayu

Characteristic of Chocolate Candy Produced from Fermented Cocoa Bean with Lactobacillus plantarum HL-15 Starter Culture for Inhibition Growth of Mycotoxin -Producing Fungi

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David Publishing Company, 2019

Published in: Journal of Agricultural Science and Technology B

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