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The science of ice cream

Author: Chris Clarke
Publisher: Cambridge : RSC Publishing, 2012.
Edition/Format:   eBook : Document : English : 2nd edView all editions and formats
Summary:

Written in an accessible style, the fully revised second edition of this bestseller aims to show how much science there is in ice cream.

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Genre/Form: Electronic books
Additional Physical Format: Print version:
Clarke, Chris, 1968-
Science of ice cream.
Cambridge : RSC Publishing, 2012
(OCoLC)796255739
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Chris Clarke
ISBN: 9781621981527 1621981525
OCLC Number: 812012698
Notes: Previous edition: 2004.
Description: 1 online resource (xx, 213 pages) : illustrations
Contents: The Story of Ice Cream; Colloidal Dispersions, Freezing and Rheology; Ice Cream Ingredients; Making Ice Cream in the Factory; Product Assembly; Measuring Ice Cream; Ice Cream: A Complex Composite Material; Experiments with Ice Cream and Ice Cream Products
Responsibility: Chris Clarke.

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This book, a 2nd edition, deals with the science of ice cream and in particular the link between the microscopic structure and the macroscopic properties of this food. The 2nd Edition has been fully Read more...

 
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