| 书目名称 | Ice Cream | | 编辑 | Robert T. Marshall,H. Douglas Goff,Richard W. Hart | | 视频video | | | 概述 | 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 pro | | 图书封面 |  | | 描述 | 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. | | 出版日期 | Book 20036th edition | | 关键词 | chemistry; food; food science; processing | | 版次 | 6 | | doi | https://doi.org/10.1007/978-1-4615-0163-3 | | isbn_ebook | 978-1-4615-0163-3 | | copyright | Kluwer Academic/Plenum Publishers, New York 2003 |
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发表于 2025-3-21 19:18:19
