Articoli correlati a Ice Cream
Ice cream, favorite food of millions. Rich and creamy, sweet and flavorful, pleasing to the palate and the eyes. How rewarding it is to learn about and write about ice cream. The many forms and flavors of these dispersions of tiny air bubbles, ice crystals, fat globules and casein micelles in thick, sweet-flavored syrup have the potential to provide the human sensory receptors with the highest levels of enjoyment. The study of the creation, production, and distribu tion of ice cream is important to many people. This is why my forebears, Professors W. S. Arbuckle and J. H. Frandsen, wrote the earlier editions of Ice Cream. I am most pleased to have the opportunity to write the fifth edition. It is a complete revision of previous editions. Emphases have been placed on newest technologies and developments in science that affect the ice cream industry. Additionally, many changes took place in the realm of governmental control since the last edition, and these changes have been put in perspective for the reader. The contributions of the previous authors continue to play an important role in the organization and content of the book. However, with technology continuously moving forward and in the interest of clarity and brevity, I have elected to omit many of the older references from the book and suggest that those who wish to search the older literature consult a copy of the earlier editions.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Contenuti:
The Ice Cream Industry. Energy Value and Nutrients of Ice Cream. Classifications of Ice Cream and Related Products. Composition and Properties. Ice Cream Ingredients. Stabilizers and Emulsifiers. Flavoring and Coloring Materials. Calculation of Ice Cream Mixes. Mix Processing. The Freezing Process. Packaging, Labeling, Hardening and Shipping. Soft Frozen Dairy Foods and Special Formulas. Sherbets and Ices. Fancy Molded Ice Creams, Novelties, and Specials. Defects, Scoring and Grading, Cleaning, Sanitizing, and Microbiological Quality. Refrigeration. Sales Outlets. Formulas and Industry Standards. Historical Chronology of Ice Cream Industry. Appendix
Product Description:
hard to find
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
- EditoreSpringer
- Data di pubblicazione2011
- ISBN 10 1461380677
- ISBN 13 9781461380672
- RilegaturaCopertina flessibile
- Numero edizione5
- Numero di pagine364
- Valutazione libreria
Compra nuovo
Scopri di più su questo articolo
EUR 93,37
Spese di spedizione:
GRATIS
In U.S.A.
I migliori risultati di ricerca su AbeBooks
Foto dell'editore
Ice Cream
Da:
Valutazione libreria
Descrizione libro Condizione: New. Book is in NEW condition. Codice articolo 1461380677-2-1
Compra nuovo
EUR 93,37
Convertire valuta
Foto dell'editore
Ice Cream
Da:
Valutazione libreria
Descrizione libro Condizione: New. New! This book is in the same immaculate condition as when it was published. Codice articolo 353-1461380677-new
Compra nuovo
EUR 93,37
Convertire valuta
Immagini fornite dal venditore
Ice Cream by Arbuckle, Wendall S., Marshall, Robert T. [Paperback ]
Da:
Valutazione libreria
Descrizione libro Soft Cover. Condizione: new. Codice articolo 9781461380672
Compra nuovo
EUR 93,38
Convertire valuta
Foto dell'editore
Ice Cream
Print on Demand
Da:
Valutazione libreria
Descrizione libro Condizione: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. Codice articolo ria9781461380672_lsuk
Compra nuovo
EUR 139,40
Convertire valuta
Foto dell'editore
Ice Cream
Da:
Valutazione libreria
Descrizione libro Condizione: New. Codice articolo ABLIING23Mar2716030034478
Compra nuovo
EUR 162,34
Convertire valuta
Immagini fornite dal venditore
Ice Cream
Editore:
Springer US Okt 2011
(2011)
ISBN 10: 1461380677
ISBN 13: 9781461380672
Nuovo
Taschenbuch
Quantità: 2
Da:
Valutazione libreria
Descrizione libro Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Ice cream, favorite food of millions. Rich and creamy, sweet and flavorful, pleasing to the palate and the eyes. How rewarding it is to learn about and write about ice cream. The many forms and flavors of these dispersions of tiny air bubbles, ice crystals, fat globules and casein micelles in thick, sweet-flavored syrup have the potential to provide the human sensory receptors with the highest levels of enjoyment. The study of the creation, production, and distribu tion of ice cream is important to many people. This is why my forebears, Professors W. S. Arbuckle and J. H. Frandsen, wrote the earlier editions of Ice Cream. I am most pleased to have the opportunity to write the fifth edition. It is a complete revision of previous editions. Emphases have been placed on newest technologies and developments in science that affect the ice cream industry. Additionally, many changes took place in the realm of governmental control since the last edition, and these changes have been put in perspective for the reader. The contributions of the previous authors continue to play an important role in the organization and content of the book. However, with technology continuously moving forward and in the interest of clarity and brevity, I have elected to omit many of the older references from the book and suggest that those who wish to search the older literature consult a copy of the earlier editions. 364 pp. Englisch. Codice articolo 9781461380672
Compra nuovo
EUR 149,79
Convertire valuta
Immagini fornite dal venditore
Ice Cream
Editore:
Springer US
(2011)
ISBN 10: 1461380677
ISBN 13: 9781461380672
Nuovo
Kartoniert / Broschiert
Quantità: > 20
Da:
Valutazione libreria
Descrizione libro Kartoniert / Broschiert. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Ice cream, favorite food of millions. Rich and creamy, sweet and flavorful, pleasing to the palate and the eyes. How rewarding it is to learn about and write about ice cream. The many forms and flavors of these dispersions of tiny air bubbles, ice crystals,. Codice articolo 4196176
Compra nuovo
EUR 127,40
Convertire valuta
Foto dell'editore
Ice Cream
Editore:
Springer-Verlag New York Inc.
(2011)
ISBN 10: 1461380677
ISBN 13: 9781461380672
Nuovo
Paperback / softback
Quantità: > 20
Da:
Valutazione libreria
Descrizione libro Paperback / softback. Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days. Codice articolo C9781461380672
Compra nuovo
EUR 167,68
Convertire valuta
Immagini fornite dal venditore
Ice Cream
Editore:
Springer US
(2011)
ISBN 10: 1461380677
ISBN 13: 9781461380672
Nuovo
Taschenbuch
Quantità: 1
Da:
Valutazione libreria
Descrizione libro Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Ice cream, favorite food of millions. Rich and creamy, sweet and flavorful, pleasing to the palate and the eyes. How rewarding it is to learn about and write about ice cream. The many forms and flavors of these dispersions of tiny air bubbles, ice crystals, fat globules and casein micelles in thick, sweet-flavored syrup have the potential to provide the human sensory receptors with the highest levels of enjoyment. The study of the creation, production, and distribu tion of ice cream is important to many people. This is why my forebears, Professors W. S. Arbuckle and J. H. Frandsen, wrote the earlier editions of Ice Cream. I am most pleased to have the opportunity to write the fifth edition. It is a complete revision of previous editions. Emphases have been placed on newest technologies and developments in science that affect the ice cream industry. Additionally, many changes took place in the realm of governmental control since the last edition, and these changes have been put in perspective for the reader. The contributions of the previous authors continue to play an important role in the organization and content of the book. However, with technology continuously moving forward and in the interest of clarity and brevity, I have elected to omit many of the older references from the book and suggest that those who wish to search the older literature consult a copy of the earlier editions. Codice articolo 9781461380672
Compra nuovo
EUR 153,44
Convertire valuta
Foto dell'editore
Ice Cream
Da:
Valutazione libreria
Descrizione libro Condizione: New. Codice articolo I-9781461380672
Compra nuovo
EUR 200,12
Convertire valuta