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[ ICE CREAM ] By Hartel, Richard W...., Hartel, Richard - Picture 1 of 2
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[ ICE CREAM ] By Hartel, Richard W...., Hartel, Richard

worldofbooksinc
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US $78.99
ApproximatelyRM 334.01
Condition:
Good
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Located in: Montgomery Illinois, United States
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eBay item number:316964830009
Last updated on Jul 07, 2025 22:09:30 MYTView all revisionsView all revisions

Item specifics

Condition
Good: A book that has been read but is in good condition. Very minimal damage to the cover including ...
ISBN
1461460956
EAN
9781461460954
Publication Name
N/A
Type
Hardback
Release Title
[ ICE CREAM ] By Hartel, Richard W. ( AUTHOR ) Feb-2013[ Hardb...
Artist
Hartel, Richard W.
Brand
N/A
Colour
N/A

About this product

Product Identifiers

Publisher
Springer
ISBN-10
1461460956
ISBN-13
9781461460954
eBay Product ID (ePID)
143945436

Product Key Features

Edition
7
Book Title
Ice Cream
Number of Pages
462 Pages
Language
English
Topic
Food Science, Courses & Dishes / Desserts, Chemistry / Organic
Publication Year
2013
Illustrator
Yes
Genre
Cooking, Technology & Engineering, Science
Author
H. Douglas Goff, Richard W. Hartel
Format
Hardcover

Dimensions

Item Height
1.2 in
Item Weight
31.3 Oz
Item Length
9.3 in
Item Width
6.3 in

Additional Product Features

Intended Audience
Trade
LCCN
2012-954423
Dewey Edition
23
Reviews
"This book has taught me a great deal about the importance to the ice cream industry of a lot of the water-related science I have been involved with, and about the importance to the quality of ice cream of complex surface and colloid science." (John Finney, Crystallography Reviews, Vol. 21 (3), 2015)
Dewey Decimal
664
Synopsis
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., 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.

Item description from the seller

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worldofbooksinc

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In 2002, World of Books Group was founded on an ethos to do good, protect the planet and support charities by enabling more goods to be reused. Since then, we've grown into to a global company ...
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