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| Ice Cream | 
 enlarge | Authors: Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
Publisher: Springer
Category: Book
List Price: $89.95
Buy New: $67.46
You Save: $22.49 (25%)
New (10) Used (10) from $67.46
Avg. Customer Rating:  1 reviews
Sales Rank: 359156
Media: Hardcover
Edition: 6th
Number Of Items: 1
Pages: 366
Shipping Weight (lbs): 1.6
Dimensions (in): 9.1 x 6.1 x 1.2
ISBN: 0306477009
Dewey Decimal Number: 641.862
EAN: 9780306477003
ASIN: 0306477009
Publication Date: May 2003
Availability: Usually ships in 1-2 business days
Condition: NEW BOOK
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| Editorial Reviews:
Product 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.
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| Customer Reviews:
Ice Cream by Arbuckle May 4, 2000
5 out of 23 found this review helpful
Its a really nice book which says about al the things an ice cream firm needs....It shows the different types and is amazing.
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