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“矜贵”成就哈根达斯20世纪30年代,冰激凌开始风行纽约街头。年轻的鲁本·马塔斯有一手制作天然冰激凌的好手艺,因制作工艺不错,加上从不欺市卖假,他渐渐有了些小名气。但没过几年,鲁本的销路渐渐不行了。当时为了竞争,有一些冰激凌作坊开始添加稳定剂和防腐剂。经过这样处理的产品,往往能以更好的口感获得消费者的青睐。虽然制作方法看上去似乎多了一些程序,实际上却降低了成本
“矜 expensive ” achievements Haagen-Dazs 1930s, ice cream became popular in New York streets. Young Ruben Matas has a good hand made natural ice cream technology, due to good manufacturing process, coupled with never cheat false, he gradually became a little known. However, after a few years, Reuben’s sales gradually die. At that time, in order to compete, some ice cream workshops began to add stabilizers and preservatives. After this treatment of the product, often with a better taste of consumers. Although the production method seems to seem a lot more procedures, but actually reduced costs