<P><I>ICE CREAM</I>, 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. </P><P>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, <I>ICE CREAM</I>, 7TH EDITION CONTINUES ITS LONG TRADITION AS THE DEFINITIVE AND AUTHORITATIVE RESOURCE FOR ICE CREAM AND FROZEN DESSERT PRODUCERS.</P>
Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.
“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)
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.
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.
Versand:
EUR 13,50
Von Kanada nach USA
Versand:
EUR 3,59
Innerhalb der USA
Anbieter: Massy Books, Vancouver, BC, Kanada
Hardcover. Zustand: USED_NEARFINE. Little to no wear!. Bestandsnummer des Verkäufers ABE-1712084218099
Anzahl: 1 verfügbar
Anbieter: Chequamegon Books, Washburn, WI, USA
hardcover. Zustand: as new. no jacket. Seventh Edition. 6 1/2 x 9 1/2 " 462 pages. "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.". Bestandsnummer des Verkäufers 123734
Anzahl: 1 verfügbar
Anbieter: GreatBookPrices, Columbia, MD, USA
Zustand: As New. Unread book in perfect condition. Bestandsnummer des Verkäufers 19053234
Anzahl: 5 verfügbar
Anbieter: Byrd Books, Austin, TX, USA
Hardcover. Zustand: very good. In Used Condition. Bestandsnummer des Verkäufers Ubyused1461460956
Anzahl: 1 verfügbar
Anbieter: Lucky's Textbooks, Dallas, TX, USA
Zustand: New. Bestandsnummer des Verkäufers ABLIING23Mar2716030036879
Anzahl: Mehr als 20 verfügbar
Anbieter: GreatBookPrices, Columbia, MD, USA
Zustand: New. Bestandsnummer des Verkäufers 19053234-n
Anzahl: 5 verfügbar
Anbieter: Campbell Bookstore, Austin, TX, USA
Zustand: NEW. Bestandsnummer des Verkäufers NewCamp1461460956
Anzahl: 1 verfügbar
Anbieter: GoldenWavesOfBooks, Fayetteville, TX, USA
Hardcover. Zustand: NEW. New. Fast Shipping and good customer service. Bestandsnummer des Verkäufers Holz_New_1461460956
Anzahl: 1 verfügbar
Anbieter: booksXpress, Bayonne, NJ, USA
Hardcover. Zustand: new. Bestandsnummer des Verkäufers 9781461460954
Anzahl: 10 verfügbar
Anbieter: Ria Christie Collections, Uxbridge, Vereinigtes Königreich
Zustand: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. Bestandsnummer des Verkäufers ria9781461460954_lsuk
Anzahl: Mehr als 20 verfügbar