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- ISBN: 9781461460961
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XIII, 462 p. 128 illus., 75 illus. in color. online resource. - Edition: 7th ed. 2013.
- Publisher: Boston, MA : Springer US : 2013.
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| Subject: | Chemistry Food science Carbohydrates Chemistry Food Science Carbohydrate Chemistry |
| The Ice Cream Industry.- Composition and Formulations.- Mix Ingredients | ||
| Flavoring and Coloring Materials.- Mix Processing and Properties | ||
| Calculation of Ice Cream Mixes | ||
| Freezing and Refrigeration | ||
| Soft-Frozen Dairy Desserts.- Novelty Products and Ice Cream Cakes.- Packaging, Hardening and Shipping.- Ice Cream Structure | ||
| Shelf-Life | ||
| Cleaning and Sanitizing for Microbiological Quality and Safety.- Analyzing Frozen Desserts.- Formulations for Specialty Products | ||
| Index. |
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