L'édition de cet ISBN n'est malheureusement plus disponible.
Afficher les exemplaires de cette édition ISBNLes informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Frais de port :
EUR 2,47
Vers Etats-Unis
Description du livre Etat : New. N° de réf. du vendeur 23270446-n
Description du livre Soft Cover. Etat : new. N° de réf. du vendeur 9781489986634
Description du livre Etat : New. N° de réf. du vendeur ABLIING23Mar2716030159059
Description du livre Etat : New. Book is in NEW condition. N° de réf. du vendeur 1489986634-2-1
Description du livre Etat : New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. N° de réf. du vendeur ria9781489986634_lsuk
Description du livre Etat : New. N° de réf. du vendeur 23270446-n
Description du livre Etat : New. New! This book is in the same immaculate condition as when it was published. N° de réf. du vendeur 353-1489986634-new
Description du livre Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers. 476 pp. Englisch. N° de réf. du vendeur 9781489986634
Description du livre Etat : new. Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!!. N° de réf. du vendeur PSN1489986634
Description du livre Paperback / softback. Etat : New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days. N° de réf. du vendeur C9781489986634