H Douglas Goff – författare

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 more than 10 years since the 7th Edition published in 2013, and plenty has changed in the field of ice cream and frozen desserts.