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Ice Cream, by Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
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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.
- Sales Rank: #1814961 in Books
- Published on: 2003-05
- Original language: English
- Number of items: 1
- Dimensions: 9.21" h x .88" w x 6.14" l, 1.50 pounds
- Binding: Hardcover
- 366 pages
Review
"The sixth edition of Ice Cream is comprehensive, well written, and supplemented with a wide range of pictures, diagrams, and examples. This book would be of great use to anyone who wants to learn about the history and production of frozen dairy desserts." (LWT- Food Science and Technology, 37:3, 2004)
Most helpful customer reviews
0 of 1 people found the following review helpful.
it's very very important give more information about professional production ...
By Filippo
it's very very important
give more information about professional production of ice cream and others
0 of 3 people found the following review helpful.
used and marked up, but scientifically correct
By DaveKumec
I had different expectations, but it is what it is. It is a scientific text book on ice cream production.
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