Ice Cream by Robert Marshall and H. Douglas Goff and Richard W. Hartel
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- ISBN 10 0306477009
- ISBN 13 9780306477003
- Published May 01 2003
- Format Hardcover
- Page Count 366
- Language English
- Edition 6th
- Publisher Springer
Publishers Text
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.
