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9781461460954

Ice Cream

by ;
  • ISBN13:

    9781461460954

  • ISBN10:

    1461460956

  • Edition: 7th
  • Format: Hardcover
  • Copyright: 2013-01-16
  • Publisher: Springer Verlag
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Supplemental Materials

What is included with this book?

Summary

Ice Cream is the only comprehensive textbook and reference book published in the US on the technical and scientific aspects of the formulation, manufacture, and analysis of frozen dairy desserts. The 7th edition will incorporate crucial information for manufacturers and researchers alike, such as the latest research reports and the newest equipment produced by the supplying industry, and expand on important topics like composition and property, ingredients, calculations, refrigeration, and microbiological quality and safety. In addition, there will be updates on international regulations on composition and labeling, as well as the principles of food safety and quality regarding cleaning, sanitizing, and total quality assurance in the industry. In-depth descriptions of the mathematical process of calculation related to production of frozen desserts, soft-frozen dairy foods, novelties, and special products, as well as the scientific and engineering aspects of frozen dessert manufacture will also be included.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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