The Science of Ice Cream: Rsc

by Chris Clarke

Book Overview

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...

• Format: Hardcover
• Language: English
• ISBN: 1849731276
• ISBN13: 9781849731270
• Release Date: May 2012
• Publisher: Royal Society of Chemistry
• Length: 213 Pages
• Weight: 1.00 lbs.
• Dimensions: 0.7" x 6.1" x 9.1"