The Science of Ice Cream / Chris Clarke.

Format:

Book

Author/Creator:

Clarke, Chris, 1968- author.

Language:

English

Subjects (All):

Ice cream industry.

Science--Experiments.

Science.

Physical Description:

1 online resource (235 p.)

Edition:

Second edition.

Place of Publication:

Cambridge, England : The Royal Society of Chemistry, [2012]

Language Note:

English

Summary:

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

Contents:

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

Notes:

Description based upon print version of record.

Description based on publisher supplied metadata and other sources.

Description based on online resource; title from PDF title page (EBook Central, viewed March 19, 2025).

Includes bibliographical references.

ISBN:

9781839168512

183916851X

9781849737043

1849737045

9781621981527

1621981525

9781782625346

1782625348

OCLC:

890980869