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New York: Springer, Date: 2013. Seventh Edition. hardcover. as new/no jacket. 6 1/2 x 9 1/2 " 462 pages. "This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added... 2013. Springer ISBN 1461460956 9781461460954 [US]
ISBN10: 1461460956, ISBN13: 9781461460954, [publisher: Springer, New York] Hardcover 6 1/2 x 9 1/2 " 462 pages. "This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added." [Washburn, WI, U.S.A.] [Publication Year: 2013]
ISBN10: 1461460956, ISBN13: 9781461460954, [publisher: Springer] Hardcover Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. 1.85 [Hawthorne, CA, U.S.A.] [Publication Year: 2013]
ISBN10: 1461460956, ISBN13: 9781461460954, [publisher: Springer] Hardcover Like New condition. Great condition, but not exactly fully crisp. The book may have been opened and read, but there are no defects to the book, jacket or pages. 1.85 [Tucson, AZ, U.S.A.] [Publication Year: 2013]
ISBN10: 1461460956, ISBN13: 9781461460954, [publisher: Springer] Hardcover Buy with confidence! Book is in acceptable condition with wear to the pages, binding, and some marks within 1.85 [Amherst, NY, U.S.A.] [Publication Year: 2013]
ISBN10: 1461460956, ISBN13: 9781461460954, [publisher: Springer] Hardcover Acceptable/Fair condition. Book is worn, but the pages are complete, and the text is legible. Has wear to binding and pages, may be ex-library. 1.85 [Tucson, AZ, U.S.A.] [Publication Year: 2013]
ISBN10: 1461460956, ISBN13: 9781461460954, [publisher: Springer] Hardcover Book is in NEW condition. 1.85 [Hawthorne, CA, U.S.A.] [Publication Year: 2013]
ISBN10: 1461460956, ISBN13: 9781461460954, [publisher: Springer] Hardcover New! This book is in the same immaculate condition as when it was published 1.85 [Tucson, AZ, U.S.A.] [Publication Year: 2013]
ISBN10: 1461460956, ISBN13: 9781461460954, [publisher: Springer US] Hardcover Druck auf Anfrage Neuware - Printed after ordering - Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers. [Einbeck, Germany] [Publication ...
ISBN10: 1461460956, ISBN13: 9781461460954, [publisher: Springer US] Hardcover Druck auf Anfrage Neuware - Printed after ordering - Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers. [Einbeck, Germany] [Publication ...
Hardback. New. 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. ISBN 1461460956 9781461460954 [GB]
ISBN10: 1461460956, ISBN13: 9781461460954, [publisher: Springer] Hardcover New. Fast Shipping and good customer service [Fayetteville, TX, U.S.A.] [Publication Year: 2013]
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When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission at no extra cost to you. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, Amazon and Alibris.
