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Ice Cream /

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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

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