ISBN 10: 1489986634 / ISBN 13: 9781489986634
Gebraucht / Anzahl: 0
Bei weiteren Verkäufern erhältlich
Alle  Exemplare dieses Buches anzeigen

Über dieses Buch

Leider ist dieses Exemplar nicht mehr verfügbar. Wir haben Ihnen weitere Exemplare dieses Titels unten aufgelistet.

Beschreibung:

Brand New, Unread Copy in Perfect Condition. A+ Customer Service!. Buchnummer des Verkäufers

Über diesen Titel:

Bewertung (bereitgestellt von GoodReads):
0 durchschnittlich
(0 Bewertungen)

Inhaltsangabe:

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 den Autor:

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 of Wisconsin-Madison, USA.  He has over 20 years of experience working on the structural attributes of ice cream.

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Bibliografische Details




Zustand: New

Beste Suchergebnisse bei AbeBooks

1.

H. Douglas Goff
Verlag: Springer-Verlag New York Inc. 2013-01-31, New York (2013)
ISBN 10: 1489986634 ISBN 13: 9781489986634
Neu paperback Anzahl: > 20
Anbieter
Blackwell's
(Oxford, OX, Vereinigtes Königreich)
Bewertung
[?]

Buchbeschreibung Springer-Verlag New York Inc. 2013-01-31, New York, 2013. paperback. Buchzustand: New. Buchnummer des Verkäufers 9781489986634

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 80,46
Währung umrechnen

In den Warenkorb

Versand: EUR 5,21
Von Vereinigtes Königreich nach USA
Versandziele, Kosten & Dauer

2.

H. Douglas Goff, Richard W. Hartel
Verlag: Springer-Verlag New York Inc., United States (2015)
ISBN 10: 1489986634 ISBN 13: 9781489986634
Neu Paperback Anzahl: 1
Anbieter
The Book Depository
(London, Vereinigtes Königreich)
Bewertung
[?]

Buchbeschreibung Springer-Verlag New York Inc., United States, 2015. Paperback. Buchzustand: New. 7th Revised edition. 235 x 155 mm. Language: English . Brand New Book. 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. Buchnummer des Verkäufers LIB9781489986634

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 80,87
Währung umrechnen

In den Warenkorb

Versand: Gratis
Von Vereinigtes Königreich nach USA
Versandziele, Kosten & Dauer

3.

H Douglas Goff
Verlag: Springer Feb 2015 (2015)
ISBN 10: 1489986634 ISBN 13: 9781489986634
Neu Taschenbuch Anzahl: 1
Anbieter
Rheinberg-Buch
(Bergisch Gladbach, Deutschland)
Bewertung
[?]

Buchbeschreibung Springer Feb 2015, 2015. Taschenbuch. Buchzustand: Neu. 235x155x25 mm. Neuware - 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. 476 pp. Englisch. Buchnummer des Verkäufers 9781489986634

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 85,59
Währung umrechnen

In den Warenkorb

Versand: EUR 17,13
Von Deutschland nach USA
Versandziele, Kosten & Dauer

4.

H Douglas Goff
Verlag: Springer Feb 2015 (2015)
ISBN 10: 1489986634 ISBN 13: 9781489986634
Neu Taschenbuch Anzahl: 1
Anbieter
AHA-BUCH GmbH
(Einbeck, Deutschland)
Bewertung
[?]

Buchbeschreibung Springer Feb 2015, 2015. Taschenbuch. Buchzustand: Neu. 235x155x25 mm. Neuware - 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. 476 pp. Englisch. Buchnummer des Verkäufers 9781489986634

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 85,59
Währung umrechnen

In den Warenkorb

Versand: EUR 29,50
Von Deutschland nach USA
Versandziele, Kosten & Dauer

5.

H Douglas Goff
Verlag: Springer Feb 2015 (2015)
ISBN 10: 1489986634 ISBN 13: 9781489986634
Neu Taschenbuch Anzahl: 1
Anbieter
Bewertung
[?]

Buchbeschreibung Springer Feb 2015, 2015. Taschenbuch. Buchzustand: Neu. 235x155x25 mm. Neuware - 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. 476 pp. Englisch. Buchnummer des Verkäufers 9781489986634

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 85,59
Währung umrechnen

In den Warenkorb

Versand: EUR 11,99
Von Deutschland nach USA
Versandziele, Kosten & Dauer

6.

H Douglas Goff
Verlag: Springer Feb 2015 (2015)
ISBN 10: 1489986634 ISBN 13: 9781489986634
Neu Taschenbuch Anzahl: 1
Anbieter
Agrios-Buch
(Bergisch Gladbach, Deutschland)
Bewertung
[?]

Buchbeschreibung Springer Feb 2015, 2015. Taschenbuch. Buchzustand: Neu. 235x155x25 mm. Neuware - 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. 476 pp. Englisch. Buchnummer des Verkäufers 9781489986634

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 85,59
Währung umrechnen

In den Warenkorb

Versand: EUR 17,11
Von Deutschland nach USA
Versandziele, Kosten & Dauer

7.

H. Douglas Goff, Richard W. Hartel
Verlag: Springer-Verlag New York Inc., United States (2015)
ISBN 10: 1489986634 ISBN 13: 9781489986634
Neu Paperback Anzahl: 1
Anbieter
The Book Depository US
(London, Vereinigtes Königreich)
Bewertung
[?]

Buchbeschreibung Springer-Verlag New York Inc., United States, 2015. Paperback. Buchzustand: New. 7th Revised edition. 235 x 155 mm. Language: English . Brand New Book. 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. Buchnummer des Verkäufers LIB9781489986634

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 86,75
Währung umrechnen

In den Warenkorb

Versand: Gratis
Von Vereinigtes Königreich nach USA
Versandziele, Kosten & Dauer

8.

H DOUGLAS GOFF
Verlag: Springer (2015)
ISBN 10: 1489986634 ISBN 13: 9781489986634
Neu Paperback Anzahl: 1
Anbieter
Herb Tandree Philosophy Books
(Stroud, GLOS, Vereinigtes Königreich)
Bewertung
[?]

Buchbeschreibung Springer, 2015. Paperback. Buchzustand: NEW. 9781489986634 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Buchnummer des Verkäufers HTANDREE0844128

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 85,89
Währung umrechnen

In den Warenkorb

Versand: EUR 9,31
Von Vereinigtes Königreich nach USA
Versandziele, Kosten & Dauer

9.

H. Douglas Goff
Verlag: Springer-Verlag New York Inc. (2013)
ISBN 10: 1489986634 ISBN 13: 9781489986634
Neu Anzahl: > 20
Print-on-Demand
Anbieter
Books2Anywhere
(Fairford, GLOS, Vereinigtes Königreich)
Bewertung
[?]

Buchbeschreibung Springer-Verlag New York Inc., 2013. PAP. Buchzustand: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND.Established seller since 2000. Buchnummer des Verkäufers IP-9781489986634

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 86,94
Währung umrechnen

In den Warenkorb

Versand: EUR 10,42
Von Vereinigtes Königreich nach USA
Versandziele, Kosten & Dauer

10.

Goff, H Douglas; Hartel, Richard W
Verlag: Springer (2013)
ISBN 10: 1489986634 ISBN 13: 9781489986634
Neu Softcover Anzahl: 1
Anbieter
English-Book-Service Mannheim
(Mannheim, Deutschland)
Bewertung
[?]

Buchbeschreibung Springer, 2013. Buchzustand: New. Buchnummer des Verkäufers L9781489986634

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 91,70
Währung umrechnen

In den Warenkorb

Versand: EUR 5,00
Von Deutschland nach USA
Versandziele, Kosten & Dauer

Es gibt 6 weitere Exemplare dieses Buches

Alle Suchergebnisse ansehen