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Science of Ice Cream

Chris Clarke
Englisch | Hardcover

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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Produktinformationen "Science of Ice Cream"

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.

H | B | T | Gramm
236 mm | 159 mm | 20 mm | 555 gr
Erscheinungsjahr
2012
FSK
0
Ausgabe
Hardcover
Verlag
Royal Society of Chemistry
ISBN-10
1849731276
ISBN-13
9781849731270
Autor
Chris Clarke
Sprache
Englisch
Seitenanzahl
234
Themen
Verantwortliche Person gemäß Art. 16 GPSR
Buchpark GmbH, Krügerweg 1, 14959 Trebbin, Telefon: +4933817976585, E-Mail: info@buchpark.de

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