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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Limba Engleză ● Format PDF ● ISBN 9781461501633 ● Editura Springer US ● Publicat 2012 ● Descărcabil 3 ori ● Valută EUR ● ID 4660875 ● Protecție împotriva copiilor Adobe DRM
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