by I. Cenzano · ISBN 9788440420633
VAT included
Hamelyn quality guarantee · checked and verified, or your money back
«Elaboración, Análisis y Control de Calidad de los Helados» is a technical manual by I. Cenzano, published by Acribia in 1988 (498 pages, in Spanish).
Specialized guide in food technology covering ice cream production: manufacturing phases, analysis methods, and quality control procedures. Its technical approach makes it a reference text for the industry and sector training.
For professionals, technicians, and students in the food sector who need to master quality processes in ice cream production.
