Ice cream / H. Douglas Goff, Richard W. Hartel.

By: Contributor(s): Material type: TextTextCopyright date: ©2013Edition: Seventh editionDescription: xiii, 462 pages : illustrations (some color) ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781461460954 (hbk)
  • 1461460956 (hbk)
Subject(s): DDC classification:
  • 641.86/2 23
LOC classification:
  • TX795 .M295 2013
Contents:
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.
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Holdings
Item type Current library Call number Status Date due Barcode
Books Books Kwara State University Library Main Library TX795.G64 2013 (Browse shelf(Opens below)) Available 017881-01
Books Books Kwara State University Library Main Library TX795.G64 2013 (Browse shelf(Opens below)) Available 017881-02

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.

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