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Ice Cream by H. Douglas Goff, Robert T. Marshall and Richard W. Hartel (2003,...

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

Product Images

Ice Cream by H. Douglas Goff, Robert T. Marshall and Richard W. Hartel (2003,...Ice Cream by H. Douglas Goff, Robert T. Marshall and Richard W. Hartel (2003,...Ice Cream by H. Douglas Goff, Robert T. Marshall and Richard W. Hartel (2003,...Ice Cream by H. Douglas Goff, Robert T. Marshall and Richard W. Hartel (2003,...Ice Cream by H. Douglas Goff, Robert T. Marshall and Richard W. Hartel (2003,...Ice Cream by H. Douglas Goff, Robert T. Marshall and Richard W. Hartel (2003,...Ice Cream by H. Douglas Goff, Robert T. Marshall and Richard W. Hartel (2003,...Ice Cream by H. Douglas Goff, Robert T. Marshall and Richard W. Hartel (2003,...

Item Specifics

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

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