Isbn: 9781332344734 - an ice cream laboratory guide (classic reprint) (3 risultati)

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condizione: New. Print on Demand. This book provides a comprehensive guide to ice cream production, encompassing scientific principles, laboratory methods, and practical applications. It commences with the fundamentals of ice cream making, delving into standardization, testing techniques, and the impact of ingredients on quality. The author explores the spectrum of ice cream varieties, including plain, cooked, sherbets, ices, and mousse. Special attention is given to the use of stabilizers and their role in enhancing ice cream properties. Throughout, the book emphasizes the interplay between theory and practice, presenting numerous exercises and record sheets to reinforce understanding and develop laboratory skills. By combining scientific knowledge with step-by-step instructions, this book is an invaluable resource for students, researchers, and professionals seeking to master the art and science of ice cream production. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. …