Author: Robert T. Marshall
Publisher: Springer Science & Business Media
ISBN: 9780306477003
Category : Analysemetoder
Languages : en
Pages : 392
Book Description
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. Specifically, the chapters on composition and properties, ingredients, calculations, freezing, refrigeration, analyzing frozen desserts, and microbiological quality and safety are expanded. SI units have been incorporated throughout, also with easy reference to US equivalents, where appropriate. The Sixth Edition includes a more thorough treatment of industrial production, incorporating the latest research reports and the newest equipment produced by the supplying industry. Data on the composition of typical frozen desserts is presented, including more than 50 formulas and 85 special recipes. Outstanding in its breadth and coherence, Ice Cream, Sixth Edition continues to serve as a primary educational authority for students in food science and dairy science, as well as an authoritative resource for all aspects of the ice cream industry.
Ice Cream
Author: Robert T. Marshall
Publisher: Springer Science & Business Media
ISBN: 9780306477003
Category : Analysemetoder
Languages : en
Pages : 392
Book Description
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. Specifically, the chapters on composition and properties, ingredients, calculations, freezing, refrigeration, analyzing frozen desserts, and microbiological quality and safety are expanded. SI units have been incorporated throughout, also with easy reference to US equivalents, where appropriate. The Sixth Edition includes a more thorough treatment of industrial production, incorporating the latest research reports and the newest equipment produced by the supplying industry. Data on the composition of typical frozen desserts is presented, including more than 50 formulas and 85 special recipes. Outstanding in its breadth and coherence, Ice Cream, Sixth Edition continues to serve as a primary educational authority for students in food science and dairy science, as well as an authoritative resource for all aspects of the ice cream industry.
Publisher: Springer Science & Business Media
ISBN: 9780306477003
Category : Analysemetoder
Languages : en
Pages : 392
Book Description
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. Specifically, the chapters on composition and properties, ingredients, calculations, freezing, refrigeration, analyzing frozen desserts, and microbiological quality and safety are expanded. SI units have been incorporated throughout, also with easy reference to US equivalents, where appropriate. The Sixth Edition includes a more thorough treatment of industrial production, incorporating the latest research reports and the newest equipment produced by the supplying industry. Data on the composition of typical frozen desserts is presented, including more than 50 formulas and 85 special recipes. Outstanding in its breadth and coherence, Ice Cream, Sixth Edition continues to serve as a primary educational authority for students in food science and dairy science, as well as an authoritative resource for all aspects of the ice cream industry.
Dairy Husbandry
Author: Louis Charles Thomsen
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 104
Book Description
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 104
Book Description
I Run for Ice Cream
Author: Anthony R. Carver
Publisher: Independently Published
ISBN: 9781728802411
Category : Health & Fitness
Languages : en
Pages : 122
Book Description
I Run for Ice Cream, Marathon Training Journal. 6"X9" 120 blank lined pages in this journal that's so much more than a notebook. The perfect size for that person on the go. Veteran runners, first timers, and endurance athletes will use this journal to diary lessons learned, new goals, accomplishments, and action plans moving forward. Upgrade from the spiral notebook and bring along to group runs, strength training, speed workouts, or any other place you find inspiration. Click on the author's name for more great journal gifts. Also a fantastic gift if you're looking for a running diary, running journal, running notebook, or running logbook. This book is perfect for runners who train for 5K, 10K, Half-Marathon, Marathon, and Ultra Marathon races.
Publisher: Independently Published
ISBN: 9781728802411
Category : Health & Fitness
Languages : en
Pages : 122
Book Description
I Run for Ice Cream, Marathon Training Journal. 6"X9" 120 blank lined pages in this journal that's so much more than a notebook. The perfect size for that person on the go. Veteran runners, first timers, and endurance athletes will use this journal to diary lessons learned, new goals, accomplishments, and action plans moving forward. Upgrade from the spiral notebook and bring along to group runs, strength training, speed workouts, or any other place you find inspiration. Click on the author's name for more great journal gifts. Also a fantastic gift if you're looking for a running diary, running journal, running notebook, or running logbook. This book is perfect for runners who train for 5K, 10K, Half-Marathon, Marathon, and Ultra Marathon races.
Izzy the Ice-cream Fairy
Author: Tim Bugbird
Publisher:
ISBN: 9781782352396
Category : Children's stories
Languages : en
Pages : 0
Book Description
When the ice cream well runs dry how will Izzy and her fairy friends cool their hot customers, make any money, or build a float to compete in the parade?
Publisher:
ISBN: 9781782352396
Category : Children's stories
Languages : en
Pages : 0
Book Description
When the ice cream well runs dry how will Izzy and her fairy friends cool their hot customers, make any money, or build a float to compete in the parade?
Ice Cream Trade Journal
Author:
Publisher:
ISBN:
Category : Ice cream industry
Languages : en
Pages : 726
Book Description
Publisher:
ISBN:
Category : Ice cream industry
Languages : en
Pages : 726
Book Description
Journal
Author: Royal Association of British Dairy Farmers
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 1156
Book Description
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 1156
Book Description
Technical Bulletin
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 676
Book Description
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 676
Book Description
Ice Cream
Author: Benjamin Vear
Publisher: A&C Black
ISBN: 1906650853
Category : Cooking
Languages : en
Pages : 289
Book Description
A benchmark book of ice cream recipes, from the fourth generation of one of England's most famous and wonderful ice cream making families: Winstones.
Publisher: A&C Black
ISBN: 1906650853
Category : Cooking
Languages : en
Pages : 289
Book Description
A benchmark book of ice cream recipes, from the fourth generation of one of England's most famous and wonderful ice cream making families: Winstones.
Ice Cream Review
Author:
Publisher:
ISBN:
Category : Ice cream industry
Languages : en
Pages : 1806
Book Description
Publisher:
ISBN:
Category : Ice cream industry
Languages : en
Pages : 1806
Book Description
Ice and Refrigeration
Author:
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 1212
Book Description
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 1212
Book Description