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Ice Cream
by H Douglas Goff,Richard W Hartel
Published on 2013-01-17 by Springer Science & Business Media

Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.

This Book was ranked at 36 by Google Books

Book ID of Ice Cream is AWJDAAAAQBAJ, Book which was written byH Douglas Goff,Richard W Hartelhave ETAG "+LAXZOMDC6c"

Book which was published by Springer Science & Business Media since 2013-01-17 have ISBNs, ISBN 13 Code is 9781461460961 and ISBN 10 Code is 1461460964

Book which have 462 Pages

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