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     CHOCOLATE [CODE NO. 5742]  The covering of chocolates was originally carried out solely  by hand the process being known as `hand dipping'.   Each piece  or `centre' was handled individually, dropped into  molten chocolate  (temperature  88-  92 deg.F), covered  ,  and  finally placed ..
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    adhesive technology and formulations hand book (hand book of adhesives)
    Bestseller
    ADHESIVE TECHNOLOGY AND FORMULATIONS HAND BOOK (HAND BOOK OF ADHESIVES) INTRODUCTION Why adhesive bonding Advantages and Disadvantages of Adhesive Bonding Advantages Disadvantages Ideal Adhesive Application area for Adhesive Bonding HISTORICAL DEVELOPMENT OF ADHESIVES AND..
    ₹ 1,775 INR
    Showing 73 to 74 of 74 (7 Pages)