Download Full eBooks in PDF
Ice Cream Field Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Ice Cream Field book. This book definitely worth reading, it is an incredibly well-written.
Author : Anonim
Publisher : Unknown
Page : 598 pages
File Size : 42,5 Mb
Release : 1963
Category : Ice cream industry
ISBN : UFL:31262094200796
Vol. 32 [no. 10] constitutes "Souvenir edition and year book for 1939."
Author : Anonim
Publisher : Unknown
Page : 286 pages
File Size : 54,6 Mb
Release : 1979
Category : Ice cream industry
ISBN : PSU:000057894959
Author : Anonim
Publisher : Unknown
Page : 356 pages
File Size : 55,7 Mb
Release : 1970
Category : Ice cream industry
ISBN : PSU:000067709755
Author : Robert T. Marshall,H. Douglas Goff,Richard W Hartel
Publisher : Springer
Page : 371 pages
File Size : 54,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461501633
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 : Anonim
Publisher : Unknown
Page : 702 pages
File Size : 50,8 Mb
Release : 1962
Category : Ice cream industry
ISBN : UFL:31262094200770
Vol. 32 [no. 10] constitutes "Souvenir edition and year book for 1939."
Author : W. S. Arbuckle
Publisher : Springer Science & Business Media
Page : 494 pages
File Size : 49,8 Mb
Release : 2013-11-21
Category : Technology & Engineering
ISBN : 9781461572220
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 : Anonim
Publisher : Unknown
Page : 650 pages
File Size : 46,9 Mb
Release : 1978
Category : Ice cream industry
ISBN : PSU:000067709908
Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 390 pages
File Size : 44,6 Mb
Release : 1985
Category : Bean curd industry
ISBN : 093333219X
Author : H Douglas Goff,Richard W Hartel
Publisher : Springer Science & Business Media
Page : 462 pages
File Size : 46,5 Mb
Release : 2013-01-17
Category : Technology & Engineering
ISBN : 9781461460961
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.
Author : International Association of Ice Cream Manufacturers
Publisher : Unknown
Page : 650 pages
File Size : 40,9 Mb
Release : 1952
Category : Ice cream industry
ISBN : CORNELL:31924055166981
Author : Paul Hubert Tracy
Publisher : Unknown
Page : 934 pages
File Size : 53,9 Mb
Release : 1966
Category : Dairy plants
ISBN : COLUMBIA:CU11748109
Author : Anonim
Publisher : Unknown
Page : 546 pages
File Size : 44,9 Mb
Release : 1946
Category : Ice cream industry
ISBN : UIUC:30112065836865
Author : Stuart Patton
Publisher : Routledge
Page : 264 pages
File Size : 45,9 Mb
Release : 2017-07-28
Category : Medical
ISBN : 9781351505352
Milk is the one food that sustains life and promotes growth in all newborn mammals, including the human infant. By its very nature, milk is nutritious. Despite this, it has received surprisingly little attention from those interested in the cultural impact of food. In this fascinating volume, Stuart Patton convincingly argues that milk has become of such importance and has so many health and cultural implications that everyone should have a basic understanding of it. This book provides this much-needed introduction. Patton's approach to his subject is comprehensive. He begins with how milk is made in the lactating cell, and proceeds to the basics of cheese making and ice cream manufacture. He also gives extensive consideration to human milk, including breasts, lactation, and infant feeding. Pro and con arguments about the healthfulness of cows' milk are discussed at length and with documentation. Patton explores the growing gap between the public's impressions of milk, and known facts about milk and dairy foods. He argues that the layperson's understanding of milk has deteriorated as a result of propaganda from activists anxious to destroy milk's favorable image, misinformation in the media, and scare implications from medical research hypotheses.
Author : Anonim
Publisher : Unknown
Page : 136 pages
File Size : 43,6 Mb
Release : 1961
Category : Agriculture
ISBN : MINN:30000010137937
Author : Day Monroe,Dean Humboldt Rose,E. M. Rowalt,Lee La Forest Buchanan,Mary Aloysius Agnew,Willard Van Orsdel King,Cyril Oliver Bratley,George Hirst Bradley,Travis Edwin McNeel,Wilbur Tibbils Pentzer
Publisher : Unknown
Page : 1120 pages
File Size : 55,9 Mb
Release : 1939
Category : Abbreviations
ISBN : CUB:U183021558424
This publication deals with taxonomy of the 14 species and varieties now known from the United States; all of these, for reasons stated later, are assigned to Pantomorus.