Ice Cream
It is more than 10 years since the 7th Edition published in 2013, and plenty has changed in the field of ice cream and frozen desserts. The phenomenal growth of “better for you” and “non-dairy” frozen dessert categories, and the much greater attention to microbiological quality, are just some exampl...
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| Formaat: | Elektronisch E-boek |
| Taal: | Engels |
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Springer Nature Switzerland : Imprint: Springer,
2025.
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| Editie: | 8th ed. 2025. |
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| Online toegang: | https://doi.org/10.1007/978-3-031-77872-8 |
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| 100 | 1 | |a Goff, H. Douglas. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Ice Cream |h [electronic resource] / |c by H. Douglas Goff, Richard W. Hartel, Scott A. Rankin. |
| 250 | |a 8th ed. 2025. | ||
| 264 | 1 | |a Cham : |b Springer Nature Switzerland : |b Imprint: Springer, |c 2025. | |
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| 505 | 0 | |a The Ice Cream Industry -- Composition and Formulations -- Mix Ingredients -- Flavoring and Coloring Materials -- Calculation of Ice Cream Mixes -- Mix Processing and Properties -- Freezing and Refrigeration -- Packaging, Hardening and Shipping -- Ice Cream Structure -- Shelf Life -- Soft-Frozen Dairy Desserts -- Novelty Products and Ice Cream Cakes -- Formulations for Specialty Products -- Non-Dairy Frozen Desserts -- Hygienic Considerations for Equipment and Facilities -- Microbiological Quality and Safety; Cleaning and Sanitizing Practices -- Analyzing Frozen Desserts -- Entrepreneurship, Retailing, Store Operations. | |
| 520 | |a It is more than 10 years since the 7th Edition published in 2013, and plenty has changed in the field of ice cream and frozen desserts. The phenomenal growth of “better for you” and “non-dairy” frozen dessert categories, and the much greater attention to microbiological quality, are just some examples. In this revision, we updated all content to present the latest in ingredients, formulations, processing equipment and food safety, as well as add several new chapters to provide a more complete coverage of the wider aspects of frozen dessert formulation and production. | ||
| 532 | 8 | |a Accessibility summary: This PDF does not fully comply with PDF/UA standards, but does feature limited screen reader support, described non-text content (images, graphs), bookmarks for easy navigation and searchable, selectable text. Users of assistive technologies may experience difficulty navigating or interpreting content in this document. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com. | |
| 532 | 8 | |a No reading system accessibility options actively disabled | |
| 532 | 8 | |a Publisher contact for further accessibility information: accessibilitysupport@springernature.com | |
| 588 | |a Print version record. | ||
| 650 | 0 | |a Food science. | |
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| 700 | 1 | |a Rankin, Scott A. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
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