Ice cream /
Goff, H. Douglas, 1960-
Ice cream / H. Douglas Goff, Richard W. Hartel. - Seventh edition. - New York : Springer, [2013] - xiii, 462 pages : illustrations (some color) ; 25 cm
1st ed. by Wendell S. Arbuckle. - 1966.
Includes bibliographical references and index.
1. The ice cream industry -- 2. Composition and formulations -- 3. Mix ingredients -- 4. Flavoring and coloring materials -- 5. Mix processing and properties -- 6. Calculation of ice cream mixes -- 7. Freezing and refrigeration -- 8. Soft-frozen dairy desserts -- 9. Novelty products and ice cream cakes -- 10. Packaging, hardening and shipping -- 11. Ice cream structure -- 12. Shelf life -- 13. Cleaning and sanitizing for microbiological quality and safety -- 14. Analyzing frozen desserts -- 15. Formulations for specialty products.
9781461460954 (hbk) 1461460956 (hbk)
2012954423
Ice cream, ices, etc.
TX795 / .M295 2013
641.86/2
Ice cream / H. Douglas Goff, Richard W. Hartel. - Seventh edition. - New York : Springer, [2013] - xiii, 462 pages : illustrations (some color) ; 25 cm
1st ed. by Wendell S. Arbuckle. - 1966.
Includes bibliographical references and index.
1. The ice cream industry -- 2. Composition and formulations -- 3. Mix ingredients -- 4. Flavoring and coloring materials -- 5. Mix processing and properties -- 6. Calculation of ice cream mixes -- 7. Freezing and refrigeration -- 8. Soft-frozen dairy desserts -- 9. Novelty products and ice cream cakes -- 10. Packaging, hardening and shipping -- 11. Ice cream structure -- 12. Shelf life -- 13. Cleaning and sanitizing for microbiological quality and safety -- 14. Analyzing frozen desserts -- 15. Formulations for specialty products.
9781461460954 (hbk) 1461460956 (hbk)
2012954423
Ice cream, ices, etc.
TX795 / .M295 2013
641.86/2