Ice cream.
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 fi...
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| Online Access: |
Full Text (via Springer) |
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| Format: | eBook |
| Language: | English |
| Published: |
New York ; London :
Springer,
2013.
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| Edition: | 7th ed. / |
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Internet
Full Text (via Springer)Online
| Call Number: |
TX795 .G64 2013
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| TX795 .G64 2013 | Available |