Material Presented at the Short Course in Ice Cream Manufacture, March 17-21, 1941 PDF Download
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Author:
Publisher:
ISBN:
Category : Ice cream, ices, etc
Languages : en
Pages : 404
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Book Description
Author:
Publisher:
ISBN:
Category : Ice cream, ices, etc
Languages : en
Pages : 404
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Book Description
Author:
Publisher:
ISBN:
Category : Agricultural libraries
Languages : en
Pages : 298
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Book Description
Author:
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ISBN:
Category : Dairying
Languages : en
Pages : 472
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Book Description
Author:
Publisher:
ISBN:
Category : Ice cream industry
Languages : en
Pages : 794
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Book Description
Author: H Douglas Goff
Publisher: Springer Science & Business Media
ISBN: 1461460964
Category : Technology & Engineering
Languages : en
Pages : 470
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Book Description
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 finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.
Author:
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Category : Butter trade
Languages : en
Pages : 464
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Book Description
Author:
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ISBN:
Category :
Languages : en
Pages : 824
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Book Description
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914594
Category : Non-dairy frozen desserts
Languages : en
Pages : 782
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Book Description
Author:
Publisher:
ISBN:
Category : Dairy plants
Languages : en
Pages : 556
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Book Description
Author: Robert T. Marshall
Publisher: Springer
ISBN: 1461501636
Category : Technology & Engineering
Languages : en
Pages : 371
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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.
