Product Testing - The Chemistry of Ice Cream - Dianne Epp
This monograph deals with one of the basic areas of industrial chemistry, testing for quality control of both raw materials and finished product. Although the chemical engineer may bear overall responsibility for the industrial process, responsibility for most of the actual testing lies with the laboratory technicians and other food scientists, who become key players in determining the final quality of a product by their conscientious quality-control testing. This monograph focuses on both ice cream..
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