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Ice creamGoff, H. Douglas, 1960- ; Hartel, Richard W., 1951-Type of material - handbook ; adult, seriousEdition - 7th ed.Publication and manufacture - New York [etc.] : Springer, cop. 2013Language - englishISBN - 978-1-4614-6095-4; 1-4614-6095-6COBISS.SI-ID - 37206789
Author
Goff, H. Douglas, 1960- |
Hartel, Richard W., 1951-
Topics
Ice cream, ices, etc |
Consumptieijs |
živilska tehnologija |
industrija sladoleda |
sladoled |
zamrznjene sladice |
opisi sladic |
industrijska priprava |
sestavine |
prehrambena vrednost |
recepture |
sestavine zmesi |
mlečne komponente |
voda |
sladila |
stabilizatorji |
emulgatorji |
arome |
barvila |
izdelava mešanic |
izračun zmesi |
izračun stroškov |
mešanje zmesi |
proces zmrzovanja |
zmrznjeni mlečni proizvodi |
sladoledne torte |
pakiranje |
transport |
struktura sladoleda |
rok trajanja |
sanitacija |
mikrobiološka kontrola |
kontrola kvalitete |
kemijska analiza |
mikrobiološka analiza |
fizikalna analiza |
senzorična analiza |
priročniki
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Central Technological Library of the University of Ljubljana |
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KEM-H 0000237062 Prosti pristop IN: 120131270 KEM-H 237062 Prosti pristop IN: 120131270 |
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Database name | Field | Year |
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Goff, H. Douglas, 1960- | ![]() |
Hartel, Richard W., 1951- | ![]() |
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