Ice Cream
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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...
Format:Hardcover
Language:English
ISBN:1461460956
ISBN13:9781461460954
Release Date:January 2013
Publisher:Springer
Length:462 Pages
Weight:1.95 lbs.
Dimensions:1.2" x 6.3" x 9.3"
Related Subjects
Cooking Cooking Engineering Science Science & Math Science & Scientists Science & Technology TechnologyCustomer Reviews
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