"The sixth edition of Ice Cream is comprehensive, well written, and supplemented with a wide range of pictures, diagrams, and examples. This book would be of great use to anyone who wants to learn about the history and production of frozen dairy desserts." (LWT- Food Science and Technology, 37:3, 2004)Reseña del editor:
Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.
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Descripción Springer, 2003. Hardcover. Estado de conservación: New. 6th. This item is printed on demand. Nº de ref. de la librería DADAX0306477009
Descripción Springer, 2003. Hardcover. Estado de conservación: New. Nº de ref. de la librería P110306477009
Descripción Springer, 2003. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0306477009
Descripción Estado de conservación: Brand New. Book Condition: Brand New. Nº de ref. de la librería 97803064770031.0