Name: ice cream (en Inglés)
Price: 495024.00 COP
Availability: InStock
Author: Goff, H. Douglas ; Hartel, Richard W.
ISBN: 9781461460954

Formato

Libro Físico

Autor

Richard W. Hartel

H. Douglas Goff

Editorial

Springer

Año

2013

Idioma

Inglés

N° páginas

462

Encuadernación

Tapa Dura

Dimensiones

23.6 x 16.0 x 3.0 cm

Peso

0.88 kg.

ISBN

1461460956

ISBN13

9781461460954

N° edición

0007

Categorías

Química orgánica
Tecnología alimentaria
Recetas de postres

ice cream (en Inglés)

Richard W. Hartel (Autor) · H. Douglas Goff (Autor) · Springer · Tapa Dura

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "ice cream (en Inglés)"

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.