Completely rewritten, with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this reference 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.
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Completely rewritten, with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this reference 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.
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