Description: This textbook titled "Ice Cream" by H. Douglas Goff, Robert T. Marshall, and Richard W. Hartel, published by Springer in 2003, is a comprehensive guide for anyone interested in the science and technology of ice cream. The book covers various aspects such as cooking, food science, and engineering, making it an excellent resource for students and professionals alike. The hardcover format of the book is durable and easy to carry, with a length of 9.3 inches and a width of 6.1 inches. It has a total of 372 pages, including revised features, and weighs 56.1 ounces. The book is written in English and is perfect for those interested in courses and dishes related to ice cream, ices, and other desserts.
Price: 84.99 USD
Location: Panorama City, California
End Time: 2025-01-31T20:29:06.000Z
Shipping Cost: 5.38 USD
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All returns accepted: ReturnsNotAccepted
Number of Pages: Xii, 372 Pages
Publication Name: Ice Cream
Language: English
Publisher: Springer
Publication Year: 2003
Subject: Food Science, Courses & Dishes / Ice Cream, Ices, Etc.
Features: Revised
Item Weight: 56.1 Oz
Type: Textbook
Item Length: 9.3 in
Author: H. Douglas Goff, Robert T. Marshall, Richard W. Hartel
Subject Area: Cooking, Technology & Engineering
Item Width: 6.1 in
Format: Hardcover
