H Douglas Goff's Books

Ice Cream

By: H Douglas Goff,Richard W Hartel

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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 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, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.

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Page Count

470

Publisher

Springer Science & Business Media

Published Date

ISBN 10

1461460964

ISBN 13

9781461460961

Ice Cream

By: Robert T. Marshall,H. Douglas Goff,Richard W Hartel

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Ice Cream

By: Robert T. Marshall,H. Douglas Goff,Richard W Hartel

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.

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Page Count

371

Publisher

Springer

Published Date

ISBN 10

1461501636

ISBN 13

9781461501633

Ice Cream

By: H Douglas Goff,Richard W Hartel

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Ice Cream

By: H Douglas Goff,Richard W Hartel

Average ratings

N/A

Write a review

Solve jigsaw puzzle

Age

Page Count

470

Publisher

Springer Science & Business Media

Published Date

ISBN 10

1461460964

ISBN 13

9781461460961

Book's by H Douglas Goff

Ice Cream

Ice Cream

Ice Cream

Ice Cream

Ice Cream

Ice Cream

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