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Science of Ice Cream

BuchGebunden
270 Seiten
Englisch
RSC Publishingerschienen am24.07.20243rd edition
Written in an accessible style, the fully revised third edition of this bestseller aims to show how much science there is in ice cream.mehr
Verfügbare Formate
BuchGebunden
EUR45,00
E-BookEPUBDRM AdobeE-Book
EUR47,49

Produkt

KlappentextWritten in an accessible style, the fully revised third edition of this bestseller aims to show how much science there is in ice cream.
Details
ISBN/GTIN978-1-83916-486-6
ProduktartBuch
EinbandartGebunden
FormatUngenäht / geklebt
Erscheinungsjahr2024
Erscheinungsdatum24.07.2024
Auflage3rd edition
Seiten270 Seiten
SpracheEnglisch
MasseBreite 157 mm, Höhe 236 mm, Dicke 20 mm
Gewicht544 g
Artikel-Nr.61371152

Inhalt/Kritik

Inhaltsverzeichnis
The Story of Ice Cream;Colloidal Dispersions, Freezing and Rheology;Ice Cream Ingredients;Making Ice Cream in the Factory;Product Assembly;Measuring Ice Cream;Ice Cream: A Complex Composite Material;Nutritional Aspects of Ice Cream Formulations;Experiments with Ice Cream and Ice Cream Productsmehr

Autor

Chris Clarke has a degree and PhD in physics from Cambridge University. After post-doctoral work on the properties of polymers and colloids at surfaces and interfaces in Cambridge and at McGill University, Montreal, Chris joined Unilever first as a research scientist in the Ice Cream group, and then as a patent attorney responsible for Unilever's ice cream patents. He has given talks on ice cream science at various schools and universities, as well as at the Royal Institution, the Science Museum and the Cambridge Science Festival. Chris left Unilever in 2013, and currently works on formulations and devices for inhaled medicines, but retains an interest in ice cream.