THARP & YOUNG ON ICE CREAM: An Encyclopedic Guide to Ice Cream Science and Technology
This volume is an all-inclusive guide to the meaning and utility of hundreds of technical terms, concepts and approaches needed to manufacture quality ice cream and other frozen desserts.
ICE CREAM by H. Douglas Goff and Richard W. Hartel
The most comprehensive reference book on the technical and scientific aspects of frozen dairy desserts. While this book is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production.