Ice cream.
Material type:
TextPublisher: New York : Springer, 2013Edition: 7th ed. / by H. Douglas Goff, Richard W. HartelDescription: xiii, 462 p. : ill. (some col.) ; 24 cmISBN: - 1461460956 (hbk.)
- 9781461460954 (hbk.)
- 641.862 23
Partial 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.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.862 GOF (Browse shelf(Opens below)) | 1 | Available | A517720B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 641.8609489 JEN Sweet on Denmark : contemporary danish desserts / | 641.860993 LEA Pavlova story : a slice of New Zealand's culinary history / | 641.862 FAR Ice cream and iced desserts : over 150 irresistible ice cream treats - from classic vanilla to elegant bombes and terrines / | 641.862 GOF Ice cream. | 641.862 MIG Frozen desserts / | 641.862 QUI Of sugar and snow : a history of ice cream making / | 641.862 REC Les recettes glaces : coupes, assiettes et entremets glaces / |
Previous ed.: New York; London: Kluwer Academic/Plenum Publishers, 2003.
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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