Ice Cream (Hardcover)


Robert T Marshall


H Douglas Goff


Richard W Hartel

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Ice Cream Book Description

Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product.
This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.

About the Author :

Richard W Hartel has contributed to Ice Cream as an author. Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin.

Christina P. Klawitter is Assistant Dean & Director, Career Services, in the College of Agricultural & Life Sciences at the University of Wisconsin, Madison, Wisconsin.

Book Details

Title: Ice Cream
Publisher: Springer Us
Author: Robert T Marshall, H Douglas Goff, Richard W Hartel
Edition: Hardcover
Edition Number: 6
Language: English




No. of Pages: 366
Publish Date: 2003-1-1
Binding: Hardcover
Deliverable Countries: This product ships to Restricted International (Books).

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The book Ice Cream by Robert T Marshall, H Douglas Goff, Richard W Hartel (author) is published or distributed by Springer Us [0306477009, 9780306477003]. This particular edition was published on or around 2003-1-1 date. Ice Cream has Hardcover binding and this format has 366 number of pages of content for use. The printed edition number of this book is 6. This book by Robert T Marshall, H Douglas Goff, Richard W Hartel is written in English language.
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