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现货Science of Ice Cream[9781849731270]
￥ 264 九五品
仅1件
作者Clarke, Chris
出版社Royal Society of Chemistry
ISBN9781849731270
出版时间2012-05
装帧精装
纸张其他
页数213页
正文语种英语
上书时间2024-06-05
- 最新上架
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商品详情
- 品相描述：九五品
- 商品描述
- The second edition of this bestseller shows how much science there is in ice cream and the link between the microscopic and macroscopic properties. It has been fully revised and updated with new material added on nutritional aspects and developments in products and processes for making ice cream. Written by an industrial practitioner, this book is ideal for undergraduate food science students as well as those working in the food 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.
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