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Ice Cream:

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, t...

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Bibliographische Detailangaben
Hauptverfasser:	Marshall, Robert T. (VerfasserIn), Goff, H. Douglas (VerfasserIn), Hartel, Richard W. (VerfasserIn)
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Boston, MA Springer US 2003
Ausgabe:	Sixth Edition
Schlagworte:	Engineering Industrial and Production Engineering Food Science Food / Biotechnology Industrial engineering Production engineering Speiseeis Speiseeisherstellung
Online-Zugang:	FHI01 BTU01 Volltext
Zusammenfassung:	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
Beschreibung:	1 Online-Ressource (XI, 371 p)
ISBN:	9781461501633
DOI:	10.1007/978-1-4615-0163-3

Internformat

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Datensatz im Suchindex

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dewey-ones	670 - Manufacturing
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dewey-tens	670 - Manufacturing
discipline	Werkstoffwissenschaften / Fertigungstechnik
doi_str_mv	10.1007/978-1-4615-0163-3
edition	Sixth Edition
format	Electronic eBook
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spelling	Marshall, Robert T. Verfasser aut Ice Cream by Robert T. Marshall, H. Douglas Goff, Richard W. Hartel Sixth Edition Boston, MA Springer US 2003 1 Online-Ressource (XI, 371 p) txt rdacontent c rdamedia cr rdacarrier 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 Engineering Industrial and Production Engineering Food Science Food / Biotechnology Industrial engineering Production engineering Speiseeis (DE-588)4056110-0 gnd rswk-swf Speiseeisherstellung (DE-588)4294234-2 gnd rswk-swf Speiseeisherstellung (DE-588)4294234-2 s 1\p DE-604 Speiseeis (DE-588)4056110-0 s 2\p DE-604 Goff, H. Douglas aut Hartel, Richard W. aut Erscheint auch als Druck-Ausgabe 9781461349488 https://doi.org/10.1007/978-1-4615-0163-3 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk
spellingShingle	Marshall, Robert T. Goff, H. Douglas Hartel, Richard W. Ice Cream Engineering Industrial and Production Engineering Food Science Food / Biotechnology Industrial engineering Production engineering Speiseeis (DE-588)4056110-0 gnd Speiseeisherstellung (DE-588)4294234-2 gnd
subject_GND	(DE-588)4056110-0 (DE-588)4294234-2
title	Ice Cream
title_auth	Ice Cream
title_exact_search	Ice Cream
title_full	Ice Cream by Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
title_fullStr	Ice Cream by Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
title_full_unstemmed	Ice Cream by Robert T. Marshall, H. Douglas Goff, Richard W. Hartel
title_short	Ice Cream
title_sort	ice cream
topic	Engineering Industrial and Production Engineering Food Science Food / Biotechnology Industrial engineering Production engineering Speiseeis (DE-588)4056110-0 gnd Speiseeisherstellung (DE-588)4294234-2 gnd
topic_facet	Engineering Industrial and Production Engineering Food Science Food / Biotechnology Industrial engineering Production engineering Speiseeis Speiseeisherstellung
url	https://doi.org/10.1007/978-1-4615-0163-3
work_keys_str_mv	AT marshallrobertt icecream AT goffhdouglas icecream AT hartelrichardw icecream

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