The science of ice cream / Chris Clarke.
The Science of Ice Cream begins with an introductory chapter on the history of ice cream. Subsequent chapters outline the physical chemistry underlying its manufacture, describe the ingredients and industrial production of ice cream and ice cream products respectively, detail the wide range of diffe...
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| Online Access: |
Full Text (via RSC) |
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| Main Author: | |
| Format: | eBook |
| Language: | English |
| Published: |
Cambridge :
Royal Society of Chemistry,
©2004.
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| Series: | RSC paperbacks.
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| Subjects: |
Internet
Full Text (via RSC)Online
| Call Number: |
TX795 .C56 2004
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| TX795 .C56 2004 | Available |