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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Bibliographic Details

Main Authors:	Goff, H. Douglas (Author), Hartel, Richard W. (Author), Rankin, Scott A. (Author)
Corporate Author:	SpringerLink (Online service)
Format:	Electronic eBook
Language:	English
Published:	Cham : Springer Nature Switzerland : Imprint: Springer, 2025.
Edition:	8th ed. 2025.
Subjects:	Food science. Chemistry, Organic. Food Science. Organic Chemistry.
Online Access:	https://doi.org/10.1007/978-3-031-77872-8
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