Umfang:
1 Online-Ressource (XI, 371 p)
Ausgabe:
Sixth Edition
ISBN:
9781461501633
Inhalt:
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
Weitere Ausg.:
Erscheint auch als Druck-Ausgabe ISBN 9781461349488
Sprache:
Englisch
Schlagwort(e):
Speiseeisherstellung
;
Speiseeis
DOI:
10.1007/978-1-4615-0163-3
URL:
Volltext
(URL des Erstveröffentlichers)
URL:
Volltext
(lizenzpflichtig)
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