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Ice Cream H Douglas Goff 7th ed. 2013 edition
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Ice Cream
H Douglas Goff
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.
465 pages, 53 black & white illustrations, 75 colour illustrations, 58 black & white tables, biograp
| Media | Boeken Hardcover Book (Boek met harde rug en kaft) |
| Vrijgegeven | 16 januari 2013 |
| ISBN13 | 9781461460954 |
| Uitgevers | Springer-Verlag New York Inc. |
| Pagina's | 462 |
| Afmetingen | 242 × 165 × 30 mm · 884 g |
| Taal en grammatica | Engels |
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