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Author : Samuel Asher Lear
Publisher :
ISBN 13 :
Total Pages : 176 pages
Book Rating : 4.:/5 (319 download)
Download or read book Factors Affecting the Appearance of Melted Ice Cream written by Samuel Asher Lear and published by . This book was released on 1938 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Raymond Julius Alberts
Publisher :
ISBN 13 :
Total Pages : 114 pages
Book Rating : 4.:/5 (572 download)
Download or read book Factors Influencing the Melting Appearance of Ice Cream written by Raymond Julius Alberts and published by . This book was released on 1939 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Harry Levi Webster
Publisher :
ISBN 13 :
Total Pages : 128 pages
Book Rating : 4.:/5 (577 download)
Download or read book Factors Affecting the Melting Properties of Ice Cream written by Harry Levi Webster and published by . This book was released on 1930 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Office of Experiment Stations
Publisher :
ISBN 13 :
Total Pages : 2162 pages
Book Rating : 4.:/5 (35 download)
Download or read book Experiment Station Record written by United States. Office of Experiment Stations and published by . This book was released on 1939 with total page 2162 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : U.S. Office of Experiment Stations
Publisher :
ISBN 13 :
Total Pages : 1068 pages
Book Rating : 4.3/5 (91 download)
Download or read book Experiment Station Record written by U.S. Office of Experiment Stations and published by . This book was released on 1937 with total page 1068 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Massachusetts Agricultural Experiment Station
Publisher :
ISBN 13 :
Total Pages : 716 pages
Book Rating : 4.0/5 (968 download)
Download or read book Bulletin written by Massachusetts Agricultural Experiment Station and published by . This book was released on 1938 with total page 716 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Hatch Experiment Station
Publisher :
ISBN 13 :
Total Pages : 120 pages
Book Rating : 4.:/5 (31 download)
Download or read book Bulletin written by Hatch Experiment Station and published by . This book was released on 1939 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1120 pages
Book Rating : 4.:/5 (3 download)
Download or read book Technical Note written by and published by . This book was released on 1943 with total page 1120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Howard Wilbur Gregory
Publisher :
ISBN 13 :
Total Pages : 46 pages
Book Rating : 4.:/5 (31 download)
Download or read book Factors Affecting the Yield of Ice Cream written by Howard Wilbur Gregory and published by . This book was released on 1924 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 604 pages
Book Rating : 4.E/5 ( download)
Download or read book Bulletin written by and published by . This book was released on 1942 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : W. S. Arbuckle
Publisher : Springer Science & Business Media
ISBN 13 : 1461572223
Total Pages : 494 pages
Book Rating : 4.4/5 (615 download)
Download or read book Ice Cream written by W. S. Arbuckle and published by Springer Science & Business Media. This book was released on 2013-11-21 with total page 494 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : H Douglas Goff
Publisher : Springer Science & Business Media
ISBN 13 : 1461460964
Total Pages : 470 pages
Book Rating : 4.4/5 (614 download)
Download or read book Ice Cream written by H Douglas Goff and published by Springer Science & Business Media. This book was released on 2013-01-17 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Bruce W. Tharp
Publisher : DEStech Publications, Inc
ISBN 13 : 1932078681
Total Pages : 411 pages
Book Rating : 4.9/5 (32 download)
Download or read book Tharp & Young on Ice Cream written by Bruce W. Tharp and published by DEStech Publications, Inc. This book was released on 2012 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume is at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, nov- elties and many other kinds of frozen desserts. In dozens of longer entries and short essays, as well as with original quantitative tables and graphs, the authors explain the chemistry and controllable variables of all phases of ice cream production, e.g., dairy and non-dairy ingredients, crystallization, overrun, equipment, coloring, test and tasting protocols and much more. With its helpful system of cross-referencing, the book offers step-by-step details on what must be done to create high-quality, successful products - with pointers on how to avoid dozens of specific defects that can occur during manufacturing, such as icy texture and sandiness. The authors also offer original information for ex- tending product lines and creating new (e.g., health-oriented and hybrid) products.
Author :
Publisher :
ISBN 13 :
Total Pages : 28 pages
Book Rating : 4.:/5 (89 download)
Download or read book Bulletin written by and published by . This book was released on 1925 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Stephanie Clark
Publisher : Springer Science & Business Media
ISBN 13 : 0387774084
Total Pages : 576 pages
Book Rating : 4.3/5 (877 download)
Download or read book The Sensory Evaluation of Dairy Products written by Stephanie Clark and published by Springer Science & Business Media. This book was released on 2009-07-30 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
Author : Vickie A. Vaclavik
Publisher : Springer Science & Business Media
ISBN 13 : 0387699406
Total Pages : 565 pages
Book Rating : 4.3/5 (876 download)
Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2007-12-03 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.
Author :
Publisher :
ISBN 13 :
Total Pages : 790 pages
Book Rating : 4.:/5 (89 download)
Download or read book Bibliographical Contributions written by and published by . This book was released on 1928 with total page 790 pages. Available in PDF, EPUB and Kindle. Book excerpt:
