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Synopsis
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.
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Review
"The sixth edition of Ice Cream is comprehensive, well written, and supplemented with a wide range of pictures, diagrams, and examples. This book would be of great use to anyone who wants to learn about the history and production of frozen dairy desserts." (LWT- Food Science and Technology, 37:3, 2004)
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- PublisherAvi Publishing Co Inc.
- Publication date1966
- ISBN 10 0870550012
- ISBN 13 9780870550010
- BindingHardcover
- LanguageEnglish
- Edition number2
- Number of pages403
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Ice Cream
Seller: ThriftBooksVintage, Tukwila, WA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Good. No Jacket. Shelf and handling wear to cover and binding, with general signs of previous use. Secure packaging for safe delivery. 1.85. Seller Inventory # 1755337825
Quantity: 1 available