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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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Boston, MA :
Springer US,
2003.
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| Edition: | Sixth edition. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | 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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| Item Description: | Electronic resource. |
| Physical Description: | 1 online resource (XII, 372 pages 61 illustrations) |
| ISBN: | 9781461501633 (electronic bk.) 1461501636 (electronic bk.) |