The third edition of The Science of Ice Cream has been fully revised and updated with new material. Th still begins with the history of ice cream, subsequent chapters looking at the link between the microscopic and macroscopic properties and how these relate to the ultimate texture of the product you eat.
Continue readingThe Science of Ice Cream (RSC Paperbacks) By C Clarke
Title: The Science of Ice Cream (RSC Paperbacks) Item Condition: used item in a very good condition. Author: C Clarke ISBN 10: 0854046291. Publisher: Royal Society of Chemistry ISBN 13: 9780854046294.
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