Ice Cream /

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, t...

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Bibliographic Details

Main Author:	Marshall, Robert T.
Corporate Author:	SpringerLink (Online service)
Other Authors:	Goff, H. Douglas, Hartel, Richard W.
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US, 2003.
Edition:	Sixth edition.
Subjects:	Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book