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It is more than 10 years since the 7th Edition published in 2013, and plenty has changed in the field of ice cream and frozen desserts. The phenomenal growth of ?better for you? and ?non-dairy? frozen dessert categories, and the much greater attention to microbiological quality, are just some examples. In this revision, we updated all content to present the latest in ingredients, formulations, processing equipment and food safety, as well as add several new chapters to provide a more complete coverage of the wider aspects of frozen dessert formulation and production.
Get Ice Cream by H. Douglas Goff, Richard W. Hartel at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Springer International Publishing AG and it has 560 pages.
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