Ice Cream Field
Author | : |
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Total Pages | : 626 |
Release | : 1923 |
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Vol. 32 [no. 10] constitutes "Souvenir edition and year book for 1939."
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Author | : |
Publisher | : |
Total Pages | : 626 |
Release | : 1923 |
Genre | : |
ISBN | : |
Vol. 32 [no. 10] constitutes "Souvenir edition and year book for 1939."
Author | : |
Publisher | : |
Total Pages | : 442 |
Release | : 1922 |
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ISBN | : |
Vol. 32 [no. 10] constitutes "Souvenir edition and year book for 1939."
Author | : |
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Total Pages | : 302 |
Release | : 1926 |
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ISBN | : |
Vol. 32 [no. 10] constitutes "Souvenir edition and year book for 1939."
Author | : |
Publisher | : |
Total Pages | : 286 |
Release | : 1979 |
Genre | : Ice cream industry |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 356 |
Release | : 1970 |
Genre | : Ice cream industry |
ISBN | : |
Author | : Viola Butler |
Publisher | : Tales of the Dairy Godmother |
Total Pages | : 0 |
Release | : 2020 |
Genre | : Juvenile Fiction |
ISBN | : 9781948898010 |
"With the help of his Dairy Godmother, Chuck is taken--poof!--on a memorable and delicious adventure to a dairy farm. He finds out exactly where ice cream comes from and gains an even deeper love and appreciation for his favorite food"--
Author | : Robert T. Marshall |
Publisher | : Springer |
Total Pages | : 371 |
Release | : 2012-12-06 |
Genre | : Technology & Engineering |
ISBN | : 1461501636 |
Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.
Author | : W. S. Arbuckle |
Publisher | : Springer Science & Business Media |
Total Pages | : 494 |
Release | : 2013-11-21 |
Genre | : Technology & Engineering |
ISBN | : 1461572223 |
This edition of "Ice Cream" is a full revision of previous editions and includes an updating of the areas that have been affected by changes and new technolo gy. The ice cream industry has developed on the basis of an abundant economical supply of ingredients and is a high-volume, highly automated, modern, progressive, very competitive industry composed of large and small businesses manufacturing ice cream and related products. The industry un derwent a difficult period of adjusting to economic changes and to the es tablishment of product specifications and composition regulations. The latter area has now become more stabilized and the Frozen Desserts Definitions and Standards of Identity are now more clearly defined, as are ingredient and nutritional labeling specifications. The chapters that include basic information on ice cream technology remain for the most part unchanged in order to accommodate beginners in the industry and the smaller processors. In other chapters major revisions and the incorporation of new material have been made. Key classical references and information have been retained or added in order to keep intact those portions of the book which students have found most useful and helpful as reflected in my own teaching, research, and publications in the field of dairy science, and particularly in the field of ice cream production.
Author | : |
Publisher | : |
Total Pages | : 650 |
Release | : 1978 |
Genre | : Ice cream industry |
ISBN | : |
Author | : International Association of Ice Cream Manufacturers |
Publisher | : |
Total Pages | : 758 |
Release | : 1954 |
Genre | : Ice cream industry |
ISBN | : |