Clarke, Chris The Science Of Ice Cream

ISBN 13: 9780854046294

The Science Of Ice Cream

Valutazione media 3,92
( su 13 valutazioni fornite da GoodReads )
 
9780854046294: The Science Of Ice Cream

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 sensory techniques used to measure and assess ice cream, describe its microstructure (i.e. ice crystals, air bubbles, fat droplets and sugar solution), and how this relates to the physical properties and ultimately the texture that you experience when you eat it. Finally, some suggestions are provided for experiments relating to ice cream and ways to make ice cream at home or in a school laboratory. The Science of Ice Cream is ideal for undergraduate food science students as well as for people working in the ice cream 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.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

I migliori risultati di ricerca su AbeBooks

1.

Clarke, Chris
Editore: Royal Society Of Chemistry, United Kingdom (2005)
ISBN 10: 0854046291 ISBN 13: 9780854046294
Nuovi Paperback Quantità: 10
Print on Demand
Da
The Book Depository
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Royal Society Of Chemistry, United Kingdom, 2005. Paperback. Condizione libro: New. 241 x 168 mm. Language: English . Brand New Book ***** Print on Demand *****.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 sensory techniques used to measure and assess ice cream, describe its microstructure (i.e. ice crystals, air bubbles, fat droplets and sugar solution), and how this relates to the physical properties and ultimately the texture that you experience when you eat it. Finally, some suggestions are provided for experiments relating to ice cream and ways to make ice cream at home or in a school laboratory. The Science of Ice Cream is ideal for undergraduate food science students as well as for people working in the ice cream 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. Codice libro della libreria AAV9780854046294

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 34,28
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

2.

Clarke, Chris
Editore: Royal Society of Chemistry (2004)
ISBN 10: 0854046291 ISBN 13: 9780854046294
Nuovi Quantità: > 20
Print on Demand
Da
PBShop
(Secaucus, NJ, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry, 2004. PAP. Condizione libro: New. New Book. Shipped from US within 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice libro della libreria I2-9780854046294

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 34,44
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,71
In U.S.A.
Destinazione, tempi e costi

3.

Clarke, Chris
Editore: Royal Society Of Chemistry, United Kingdom (2005)
ISBN 10: 0854046291 ISBN 13: 9780854046294
Nuovi Paperback Quantità: 10
Print on Demand
Da
The Book Depository US
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Royal Society Of Chemistry, United Kingdom, 2005. Paperback. Condizione libro: New. 241 x 168 mm. Language: English . Brand New Book ***** Print on Demand *****. 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 sensory techniques used to measure and assess ice cream, describe its microstructure (i.e. ice crystals, air bubbles, fat droplets and sugar solution), and how this relates to the physical properties and ultimately the texture that you experience when you eat it. Finally, some suggestions are provided for experiments relating to ice cream and ways to make ice cream at home or in a school laboratory. The Science of Ice Cream is ideal for undergraduate food science students as well as for people working in the ice cream 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. Codice libro della libreria AAV9780854046294

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 38,25
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

4.

Clarke, Chris
ISBN 10: 0854046291 ISBN 13: 9780854046294
Nuovi Paperback Quantità: > 20
Print on Demand
Da
BargainBookStores
(Grand Rapids, MI, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Paperback. Condizione libro: New. This item is printed on demand. Item doesn't include CD/DVD. Codice libro della libreria 1277733

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 36,47
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,71
In U.S.A.
Destinazione, tempi e costi

5.

Clarke, Chris
Editore: Royal Society of Chemistry 2004-10-01 (2004)
ISBN 10: 0854046291 ISBN 13: 9780854046294
Nuovi Quantità: 5
Da
Chiron Media
(Wallingford, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry 2004-10-01, 2004. Condizione libro: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Codice libro della libreria NU-ING-00590267

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 37,97
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,54
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

6.

Clarke, Chris
Editore: Royal Society of Chemistry (2004)
ISBN 10: 0854046291 ISBN 13: 9780854046294
Nuovi Quantità: > 20
Print on Demand
Da
Books2Anywhere
(Fairford, GLOS, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry, 2004. PAP. Condizione libro: New. New Book. Delivered from our UK warehouse in 3 to 5 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice libro della libreria LQ-9780854046294

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 30,88
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 10,65
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

7.

Clarke, Chris
Editore: Royal Society of Chemistry (2005)
ISBN 10: 0854046291 ISBN 13: 9780854046294
Nuovi Brossura Quantità: 1
Da
Book Deals
(Lewiston, NY, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry, 2005. Condizione libro: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: This book is ideal for undergraduate food science students as well as for people working in the ice cream industry. Codice libro della libreria ABE_book_new_0854046291

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 41,94
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

8.

Clarke, Chris
Editore: Royal Society of Chemistry (2005)
ISBN 10: 0854046291 ISBN 13: 9780854046294
Nuovi Paperback Quantità: 1
Da
Irish Booksellers
(Rumford, ME, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry, 2005. Paperback. Condizione libro: New. book. Codice libro della libreria 0854046291

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 41,96
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

9.

Clarke, Chris
Editore: Royal Society of Chemistry (2016)
ISBN 10: 0854046291 ISBN 13: 9780854046294
Nuovi Paperback Quantità: 1
Print on Demand
Da
Ria Christie Collections
(Uxbridge, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry, 2016. Paperback. Condizione libro: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Codice libro della libreria ria9780854046294_lsuk

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 38,77
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,37
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

10.

Clarke, Chris
Editore: Royal Society of Chemistry
ISBN 10: 0854046291 ISBN 13: 9780854046294
Nuovi Paperback Quantità: 20
Print on Demand
Da
BuySomeBooks
(Las Vegas, NV, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry. Paperback. Condizione libro: New. This item is printed on demand. Paperback. 200 pages. 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 improvement in its manufacture was made by Nancy Johnson, of Philadelphia, who invented the first ice cream making machine 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 sensory techniques used to measure and assess ice cream, describe its microstructure (i. e. ice crystals, air bubbles, fat droplets and sugar solution), and how this relates to the physical properties and ultimately the texture that you experience when you eat it. Finally, some suggestions are provided for experiments relating to ice cream and ways to make ice cream at home or in a school laboratory. This item ships from La Vergne,TN. Paperback. Codice libro della libreria 9780854046294

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 41,65
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,67
In U.S.A.
Destinazione, tempi e costi

Vedi altre copie di questo libro

Vedi tutti i risultati per questo libro