The Science of Ice Cream / / Chris Clarke
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| Autore: |
Clarke Chris <1968->
|
| Titolo: |
The Science of Ice Cream / / Chris Clarke
|
| Pubblicazione: | Cambridge, England : , : The Royal Society of Chemistry, , [2012] |
| ©2012 | |
| Edizione: | Second edition. |
| Descrizione fisica: | 1 online resource (235 p.) |
| Disciplina: | 637.4 |
| Soggetto topico: | Ice cream industry |
| Science - Experiments | |
| Note generali: | Description based upon print version of record. |
| Nota di bibliografia: | Includes bibliographical references. |
| Nota di contenuto: | 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; 201-214 |
| Sommario/riassunto: | Ice 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 se |
| Titolo autorizzato: | The Science of Ice Cream |
| ISBN: | 9781839168512 |
| 183916851X | |
| 9781849737043 | |
| 1849737045 | |
| 9781621981527 | |
| 1621981525 | |
| 9781782625346 | |
| 1782625348 | |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9911004701303321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |