The Science of Ice Cream by Chris Clarke is listed under Royal Society of Chemistry on BookBajar. Full details, specifications and reader reviews are below.
Book Details
Publisher
Royal Society of Chemistry
Language
English
ISBN-13
9780854046294
ISBN-10
0854046291
Author
Chris Clarke
About the Book
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, d…
ISBN: 9780854046294
ISBN-13: 9780854046294
ISBN-10: 0854046291
Reader's Guide
What This Book Covers
- ·The main subject matter of The Science of Ice Cream
- ·Ideas and detail relevant to Royal Society of Chemistry
- ·Context that helps make sense of the material as a whole
Best Suited For
Chemistry students, lab professionals and researchers.
Why It Stands Out
- ·Ships as a genuine physical copy, checked before dispatch
- ·Covered by BookBajar's 15-day return window
Frequently Asked Questions
What is the price of The Science of Ice Cream?
The Science of Ice Cream starts from ₹3524 at BookBajar. Available in Paperback.
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Chris Clarke is the author of The Science of Ice Cream. Browse more books by Chris Clarke on BookBajar.
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What is the ISBN of The Science of Ice Cream?
The Science of Ice Cream has ISBN 9780854046294 (ISBN-10: 0854046291). Use this to confirm you're ordering the exact edition listed here.
What can I expect from The Science of Ice Cream?
About the Book 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.
Product ID: isbn-9780854046294
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