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010   $a3-031-77872-3
024 7 $a10.1007/978-3-031-77872-8
035   $a(CKB)38641583500041
035   $a(DE-He213)978-3-031-77872-8
035   $a(MiAaPQ)EBC32029735
035   $a(Au-PeEL)EBL32029735
035   $a(OCoLC)1524424880
035   $a(EXLCZ)9938641583500041
100   $a20250426d2025      u|         0
101 0 $aeng
135   $aur|||||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aIce Cream /$fby H. Douglas Goff, Richard W. Hartel, Scott A. Rankin
205   $a8th ed. 2025.
210  1$aCham :$cSpringer Nature Switzerland :$cImprint: Springer,$d2025.
215   $a1 online resource (XIV, 560 p. 139 illus., 88 illus. in color.) 
225 1 $aBiomedical and Life Sciences Series
311 08$a3-031-77871-5 
327   $aThe Ice Cream Industry -- Composition and Formulations -- Mix Ingredients -- Flavoring and Coloring Materials -- Calculation of Ice Cream Mixes -- Mix Processing and Properties -- Freezing and Refrigeration -- Packaging, Hardening and Shipping -- Ice Cream Structure -- Shelf Life -- Soft-Frozen Dairy Desserts -- Novelty Products and Ice Cream Cakes -- Formulations for Specialty Products -- Non-Dairy Frozen Desserts -- Hygienic Considerations for Equipment and Facilities -- Microbiological Quality and Safety; Cleaning and Sanitizing Practices -- Analyzing Frozen Desserts -- Entrepreneurship, Retailing, Store Operations.
330   $aIt is more than 10 years since the 7th Edition published in 2013, and plenty has changed in the field of ice cream and frozen desserts. The phenomenal growth of ?better for you? and ?non-dairy? frozen dessert categories, and the much greater attention to microbiological quality, are just some examples. In this revision, we updated all content to present the latest in ingredients, formulations, processing equipment and food safety, as well as add several new chapters to provide a more complete coverage of the wider aspects of frozen dessert formulation and production.
410  0$aBiomedical and Life Sciences Series
606   $aFood science
606   $aChemistry, Organic
606   $aFood Science
606   $aOrganic Chemistry
615  0$aFood science.
615  0$aChemistry, Organic.
615 14$aFood Science.
615 24$aOrganic Chemistry.
676   $a641.3
676   $a664
700   $aGoff$b H. Douglas$4aut$4http://id.loc.gov/vocabulary/relators/aut$0442345
702   $aHartel$b Richard W$4aut$4http://id.loc.gov/vocabulary/relators/aut
702   $aRankin$b Scott A$4aut$4http://id.loc.gov/vocabulary/relators/aut
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910999793803321
996   $aIce Cream$94375556
997   $aUNINA