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The Science of ice Cream: Rsc
Chris Clarke (Author)
·
Royal Society Of Chemistry
· Hardcover
The Science of ice Cream: Rsc - Chris Clarke
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Synopsis "The Science of ice Cream: Rsc"
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.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Hardcover.
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