Ice Cream
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 fi...
Shranjeno v:
| Auteurs principaux: | , , |
|---|---|
| Format: | Livre numérique |
| Jezik: | Anglais |
| Izdano: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Izdaja: | 7th ed. 2013. |
| Teme: | |
| Online dostop: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Sporočilo: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Ice Cream, by H. Douglas Goff, Richard W Hartel, Seventh ed., New York, Springer, 2013, 1 vol. (xiii-462 p.), 978-1-4614-6095-4 |
Kazalo:
- The Ice Cream Industry.- Composition and Formulations.- Mix Ingredients Flavoring and Coloring Materials.- Mix Processing and Properties Calculation of Ice Cream Mixes Freezing and Refrigeration Soft-Frozen Dairy Desserts.- Novelty Products and Ice Cream Cakes.- Packaging, Hardening and Shipping.- Ice Cream Structure Shelf-Life Cleaning and Sanitizing for Microbiological Quality and Safety.- Analyzing Frozen Desserts.- Formulations for Specialty Products Index