Author: Hans Theodore Gebhardt
Publisher:
ISBN:
Category :
Languages : en
Pages : 92
Book Description
The Effect of Surface Tension on the Whipping Ability of the Ice-cream Mix
Ice Cream
Author: Robert T. Marshall
Publisher: Springer
ISBN: 1461501636
Category : Technology & Engineering
Languages : en
Pages : 371
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.
Publisher: Springer
ISBN: 1461501636
Category : Technology & Engineering
Languages : en
Pages : 371
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.
Bulletin
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1116
Book Description
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1116
Book Description
The Theory and Practice of Ice Cream Making
Author: Hugo Henry Sommer
Publisher:
ISBN:
Category : Ice cream industry
Languages : en
Pages : 752
Book Description
Publisher:
ISBN:
Category : Ice cream industry
Languages : en
Pages : 752
Book Description
Report
Author: University of Missouri--Columbia. Agricultural Experiment Station
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 950
Book Description
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 950
Book Description
A study of the use of dehydrated whole egg, yolk, and egg albumin in the
Author: William Samuel Mueller
Publisher:
ISBN:
Category :
Languages : en
Pages : 144
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 144
Book Description
Some Processing Methods which May Affect Quality in Ice Cream
Author: Roger Harold Wilkowske
Publisher:
ISBN:
Category : Ice cream, ices, etc
Languages : en
Pages : 282
Book Description
Publisher:
ISBN:
Category : Ice cream, ices, etc
Languages : en
Pages : 282
Book Description
Annual Report of the Agricultural Experiment Station of the University of Wisconsin for the Year ...
Author: University of Wisconsin. Agricultural Experiment Station
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1016
Book Description
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1016
Book Description
What's New in Farm Science
Author: Benjamin Horace Hibbard
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 756
Book Description
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 756
Book Description
The Theory and Practice of Ice Cream Making
Author: Hugo Henry Sommer
Publisher:
ISBN:
Category : Ice
Languages : en
Pages : 684
Book Description
Publisher:
ISBN:
Category : Ice
Languages : en
Pages : 684
Book Description