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  • Robert T. Marshall; H. Douglas Goff; Richard W Hartel
    978-1-4615-0163-3
    2003
    Edition 6
    • Explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product
    • Builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts

    €174

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