The Science of Ice Cream
ISBN-13:
9781849731270
ISBN-10:
1849731276
Edition:
2
Author:
Chris Clarke
Publication date:
2012
Publisher:
Royal Society of Chemistry
Format:
Hardcover
233 pages
Category:
Engineering
,
Food Science
,
Agricultural Sciences
,
General & Reference
,
Chemistry
FREE US shipping
Rent
35 days
Due May 31, 2024
35 days
from $42.44
USD
Book details
ISBN-13:
9781849731270
ISBN-10:
1849731276
Edition:
2
Author:
Chris Clarke
Publication date:
2012
Publisher:
Royal Society of Chemistry
Format:
Hardcover
233 pages
Category:
Engineering
,
Food Science
,
Agricultural Sciences
,
General & Reference
,
Chemistry
Summary
The Science of Ice Cream (ISBN-13: 9781849731270 and ISBN-10: 1849731276), written by authors
Chris Clarke, was published by Royal Society of Chemistry in 2012.
With an overall rating of 3.9 stars, it's a notable title among other
Engineering
(Food Science, Agricultural Sciences, General & Reference, Chemistry) books. You can easily purchase or rent The Science of Ice Cream (Hardcover) from BooksRun,
along with many other new and used
Engineering
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $11.25.
Description
The second edition of this bestseller shows how much science there is in ice cream and the link between the microscopic and macroscopic properties. It has been fully revised and updated with new material added on nutritional aspects and developments in products and processes for making ice cream. Written by an industrial practitioner, this book is ideal for undergraduate food science students as well as those working in the food industry. It is also accessible to the general reader who has studied science to A-level and provides teachers with ideas for using ice cream to illustrate scientific principles.
We would LOVE it if you could help us and other readers by reviewing the book
Book review
Congratulations! We have received your book review.
{user}
{createdAt}
by {truncated_author}