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La crème glacée.

Ice Cream.

Auteurs : GOFF H. D., HARTEL R. W.

Type de monographie : Ouvrage

Résumé

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.


 
 

Détails

  • Titre original : Ice Cream.
  • Identifiant de la fiche : 30029527
  • Langues : Anglais
  • Sujet : Chiffres, économie, Réglementation, Technologie
  • Édition : Springer - États-unis
  • Date d'édition : 2013
  • ISBN : 978-1-4614-6096-1

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