Ice Cream

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. Read More

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. Read Less

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  	This is a digital edition of this title. Rent eBook (5 Options) 30 Day Rental: $26.70 (Expires Aug 02, 2024) 60 Day Rental: $35.60 (Expires Sep 01, 2024) 90 Day Rental: $44.50 (Expires Oct 01, 2024) 120 Day Rental: $53.40 (Expires Oct 31, 2024) 180 Day Rental: $57.85 (Expires Dec 30, 2024) Buy eBook Lifetime Access: $89.00 Title: Ice Cream by H Douglas Goff; Richard W Hartel Publisher: Springer Nature Print ISBN: 9781461460954, 1461460956 eText ISBN: 9781461460961 Edition: 2013 7th edition Format: EPUB eBook	$26.70 Rent eBook This is a digital eBook Nothing will be shipped to you Works with web browsers and the VitalSource app on all Windows, Mac, Chromebook, Kindle Fire, iOS, and Android devices Most eBooks are returnable within 14 days of purchase Questions? See our eBook FAQ