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.
€103.50
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Dil İngilizce ● Biçim PDF ● ISBN 9781461501633 ● Yayımcı Springer US ● Yayınlanan 2012 ● İndirilebilir 3 kez ● Döviz EUR ● Kimlik 4660875 ● Kopya koruma Adobe DRM
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