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Description for Ice Cream
Paperback. This volume examines the science and technology of frozen dessert production and quality. It explores the entire scope of the industry, from the chemical, physical, engineering and biological principles of production to distribution of the finished product. Num Pages: 476 pages, 58 black & white tables, biography. BIC Classification: PSBF; TDCT. Category: (P) Professional & Vocational. Dimension: 157 x 262 x 30. Weight in Grams: 724.
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. ... Read more
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. ... Read more
Product Details
Format
Paperback
Publication date
2015
Publisher
Springer-Verlag New York Inc.
Condition
New
Number of Pages
462
Place of Publication
New York, United States
ISBN
9781489986634
SKU
V9781489986634
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About H. Douglas Goff
H. Douglas Goff is a Professor of Food Science at the University of Guelph, Canada. He has been teaching and conducting research in ice cream science and technology for more than 30 years. Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University ... Read more
Reviews for Ice Cream
This book has taught me a great deal about the importance to the ice cream industry of a lot of the water-related science I have been involved with, and about the importance to the quality of ice cream of complex surface and colloid science. (John Finney, Crystallography Reviews, Vol. 21 (3), 2015)