Ice Cream (häftad)
Format
Häftad (Paperback / softback)
Språk
Engelska
Antal sidor
364
Utgivningsdatum
2011-10-08
Upplaga
5th ed. 2000
Förlag
Springer-Verlag New York Inc.
Medarbetare
Marshall, Robert T.
Illustrationer
364 p.
Dimensioner
229 x 152 x 21 mm
Vikt
531 g
Antal komponenter
1
Komponenter
1 Paperback / softback
ISBN
9781461380672

Ice Cream

Häftad,  Engelska, 2011-10-08
1989
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Ice cream, favorite food of millions. Rich and creamy, sweet and flavorful, pleasing to the palate and the eyes. How rewarding it is to learn about and write about ice cream. The many forms and flavors of these dispersions of tiny air bubbles, ice crystals, fat globules and casein micelles in thick, sweet-flavored syrup have the potential to provide the human sensory receptors with the highest levels of enjoyment. The study of the creation, production, and distribu tion of ice cream is important to many people. This is why my forebears, Professors W. S. Arbuckle and J. H. Frandsen, wrote the earlier editions of Ice Cream. I am most pleased to have the opportunity to write the fifth edition. It is a complete revision of previous editions. Emphases have been placed on newest technologies and developments in science that affect the ice cream industry. Additionally, many changes took place in the realm of governmental control since the last edition, and these changes have been put in perspective for the reader. The contributions of the previous authors continue to play an important role in the organization and content of the book. However, with technology continuously moving forward and in the interest of clarity and brevity, I have elected to omit many of the older references from the book and suggest that those who wish to search the older literature consult a copy of the earlier editions.
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Innehållsförteckning

The Ice Cream Industry. Energy Value and Nutrients of Ice Cream. Classifications of Ice Cream and Related Products. Composition and Properties. Ice Cream Ingredients. Stabilizers and Emulsifiers. Flavoring and Coloring Materials. Calculation of Ice Cream Mixes. Mix Processing. The Freezing Process. Packaging, Labeling, Hardening and Shipping. Soft Frozen Dairy Foods and Special Formulas. Sherbets and Ices. Fancy Molded Ice Creams, Novelties, and Specials. Defects, Scoring and Grading, Cleaning, Sanitizing, and Microbiological Quality. Refrigeration. Sales Outlets. Formulas and Industry Standards. Historical Chronology of Ice Cream Industry. Appendix