Ice cream (Book, 2003) []
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Ice cream

Author: Robert T Marshall; H Douglas Goff; Richard W Hartel
Publisher: New York, NY : Kluwer Acad./Plenum Publ, 2003.
Edition/Format:   Print book : English : 6., [überarb. u. erw.] AuflView all editions and formats

Explores the 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.  Read more...


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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Robert T Marshall; H Douglas Goff; Richard W Hartel
ISBN: 0306477009 9780306477003
OCLC Number: 249293498
Notes: Literaturangaben.
Description: XI, 371 Seiten : Illustrationen, Diagramme ; 24 cm
Contents: Preface. 1. The Ice Cream Industry. 2. Composition and Properties. 3. Ice Cream Ingredients. 4. Flavoring and Coloring Materials. 5. Calculation of Ice Cream Mixes. 6. Mix Processing. 7. The Freezing Process. 8. Refrigeration. 9. Packaging, Labeling, Hardening and Shipping. 10. Soft-Frozen Dairy Desserts. 11. Sherbets, Sorbets and Ices. 12. Fancy Molded Ice Cream, Novelties, and Specials. 13. Analyzing Frozen Desserts. 14. Cleaning, Sanitizing, Microbiological Quality and Safety. 15. Formulas and Recipes.
Responsibility: Robert T. Marshall, H. Douglas Goff, and Richard W. Hartel.
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"The sixth edition of Ice Cream is comprehensive, well written, and supplemented with a wide range of pictures, diagrams, and examples. This book would be of great use to anyone who wants to learn Read more...

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