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Ice Cream
Language
English
English
Book
Paperback
This volume examines the science and technology of frozen dessert production and quality. It explore...
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Libristo code: 09207652
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259 b
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259 b
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This volume examines the science and technology of frozen dessert production and quality. It explores the entire scope of the industry, from the chemical, physical, engineering and biological principles of production to distribution of the finished product.
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About the book
Full name
Ice Cream
Author
H. Douglas Goff, Richard W. Hartel
Language
English
English
Binding
Book - Paperback
Date of issue
2013
Number of pages
462
EAN
9781489986634
ISBN
1489986634
Libristo code
09207652
Publishers
Springer-Verlag New York Inc.
Weight
724
Dimensions
262 x 157 x 30
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