02487nam 22006373 450 991100470130332120241007163914.09781839168512183916851X978184973704318497370459781621981527162198152597817826253461782625348(CKB)3390000000031552(EBL)1186081(SSID)ssj0000788925(PQKBManifestationID)12327970(PQKBTitleCode)TC0000788925(PQKBWorkID)10829518(PQKB)11683102(MiAaPQ)EBC1186081(Au-PeEL)EBL1186081(OCoLC)890980869(EXLCZ)99339000000003155220241007d2012 uy 0engur|n|---|||||txtccrThe Science of Ice Cream /Chris ClarkeSecond edition.Cambridge, England :The Royal Society of Chemistry,[2012]©20121 online resource (235 p.)Description based upon print version of record.9781849731270 1849731276 Includes bibliographical references.9781849731270_Publicity; 9781849731270txt; i-iv.pdf; v; vi-viii; ix-xiv; xv-xviii; xix-xx; 1-14; 15-40; 41-68; 69-93; 94-114; 115-145; 146-183; 184-200; 201-214Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Though no one knows who invented ice cream, the first ice cream making machine was invented by Nancy Johnson, of Philadelphia, in the 1840s. 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 different physical and seIce cream industryScienceExperimentsIce cream industry.ScienceExperiments.637.4Clarke Chris1968-1666400MiAaPQMiAaPQMiAaPQBOOK9911004701303321The Science of Ice Cream4388430UNINA