Ice cream
69.99 €
In stock
Ice cream
69.99 €
- The most comprehensive authoritative publication summarizing the world experience of production and development of ice cream and frozen desserts;
- Includes the latest data on structure and shelf life;
- Updated information on the ingredients, equipment and packaging used.
The new book covers a wide range of issues of production and quality of ice cream and frozen desserts, from chemical, physical and engineering principles of production to distribution of finished products. In addition to technical and technological aspects, it covers important practical points necessary for everyone involved in the production and distribution of ice cream and frozen desserts.
The new edition has been completely revised and updated in comparison with the previous one, widely known among specialists (Ice Cream and Frozen Desserts / Marshall R., Goff G., Gartel R. - St. Petersburg, Profession, 2005). The authors have especially carefully updated the information on ingredients and equipment, taking into account the latest developments in this area.
Two new chapters have been added on the structure of ice cream and frozen desserts and their shelf life.
The new edition includes a large number of color illustrations. For ease of perception, the material in the chapters has been regrouped and supplemented. Outstanding in the breadth and depth of coverage of the topic, the new updated edition of the book Ice Cream and Frozen Desserts is the most complete and authoritative resource for all specialists of both large and small enterprises engaged in the production, development, quality control, distribution of ice cream and frozen desserts. The information provided in the book is certainly valuable for suppliers of ingredients, equipment and packaging.
The book will also be useful to employees of certification and supervision bodies, students and teachers of specialized educational institutions.
- Includes the latest data on structure and shelf life;
- Updated information on the ingredients, equipment and packaging used.
The new book covers a wide range of issues of production and quality of ice cream and frozen desserts, from chemical, physical and engineering principles of production to distribution of finished products. In addition to technical and technological aspects, it covers important practical points necessary for everyone involved in the production and distribution of ice cream and frozen desserts.
The new edition has been completely revised and updated in comparison with the previous one, widely known among specialists (Ice Cream and Frozen Desserts / Marshall R., Goff G., Gartel R. - St. Petersburg, Profession, 2005). The authors have especially carefully updated the information on ingredients and equipment, taking into account the latest developments in this area.
Two new chapters have been added on the structure of ice cream and frozen desserts and their shelf life.
The new edition includes a large number of color illustrations. For ease of perception, the material in the chapters has been regrouped and supplemented. Outstanding in the breadth and depth of coverage of the topic, the new updated edition of the book Ice Cream and Frozen Desserts is the most complete and authoritative resource for all specialists of both large and small enterprises engaged in the production, development, quality control, distribution of ice cream and frozen desserts. The information provided in the book is certainly valuable for suppliers of ingredients, equipment and packaging.
The book will also be useful to employees of certification and supervision bodies, students and teachers of specialized educational institutions.
See also:
- All books by the publisher
- All books by the author
- All books in the series Scientific foundations and technologies