| 书目名称 | Ice Cream | | 编辑 | H. Douglas Goff,Richard W Hartel | | 视频video | | | 概述 | The most comprehensive reference book on the technical and scientific aspects of frozen dairy desserts.Includes the latest research results.Updated information about international regulations on compo | | 图书封面 |  | | 描述 | .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., 7 | | 出版日期 | Book 2013Latest edition | | 关键词 | frozen dairy desserts; frozen yoghurt; ice cream; sherbet; carbohydrate chemistry | | 版次 | 7 | | doi | https://doi.org/10.1007/978-1-4614-6096-1 | | isbn_softcover | 978-1-4899-8663-4 | | isbn_ebook | 978-1-4614-6096-1 | | copyright | Springer Science+Business Media New York 2013 |
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发表于 2025-3-21 18:11:24
