The Theory and practice of ice cream making
Tipo de material:
TextoIdioma: Inglés Detalles de publicación: The University of Wisconsin Press, 1951Edición: 6a edDescripción: 723 p. : il. ; 23 x 15 cmOtro título: - Ice cream making
- 637.4 - Elaboración de postres helados
Contenidos:
The classification of ice cream.-- The composition of ice cream.-- Ingredients used in making ice cream; milk, skim milk and cream.-- Ingredients used in making ice cream; condensed milk products, butter and miscellaneous products.-- Figuring the ice cream mix.-- Making the ice cream mix.-- Frezzing the ice cream.-- Sugar used in ice cream.-- Costs and merchandising.-- Ice cream as a food.-- Bacteriology of ice cream.
| Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Estado | Notas | Fecha de vencimiento | Código de barras | |
|---|---|---|---|---|---|---|---|---|
Libro
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Facultad Ingeniería Química / Ing. Dr. Ildefonso Bohórquez de la Torre | Libros | 637.4 SomT (Navegar estantería(Abre debajo)) | Disponible | norma.carvajal | BINGQ 0993 |
The classification of ice cream.-- The composition of ice cream.-- Ingredients used in making ice cream; milk, skim milk and cream.-- Ingredients used in making ice cream; condensed milk products, butter and miscellaneous products.-- Figuring the ice cream mix.-- Making the ice cream mix.-- Frezzing the ice cream.-- Sugar used in ice cream.-- Costs and merchandising.-- Ice cream as a food.-- Bacteriology of ice cream.
1951
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