000			01826cam a2200397 i 4500
001			17536095
003			OSt
005			20220420114552.0
008			121120s2013 nyua b 001 0 eng
010			_a 2012954423
020			_a9781461460954 (hbk)
020			_a1461460956 (hbk)
020			_z9781461460961 (ebk.)
040			_aDLC _beng _erda _cDLC _dDLC
042			_apcc
050	0	0	_aTX795 _b.M295 2013
082	0	0	_a641.86/2 _223
100	1		_aGoff, H. Douglas, _d1960-
245	1	0	_aIce cream / _cH. Douglas Goff, Richard W. Hartel.
250			_aSeventh edition.
260			_aNew York : _bSpringer, _c[2013]
264		4	_c©2013
300			_axiii, 462 pages : _billustrations (some color) ; _c25 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_a1st ed. by Wendell S. Arbuckle. - 1966.
504			_aIncludes bibliographical references and index.
505	0		_a1. 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.
650		0	_aIce cream, ices, etc.
700	1		_aHartel, Richard W., _d1951-
906			_a7 _bcbc _corigcop _d2 _encip _f20 _gy-gencatlg
942			_2lcc _cBK _n0
999			_c8345 _d8345