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The Science of Ice Cream: RSC (RSCs)

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The Science of Ice Cream: RSC (RSCs)

3.5 (2242)

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    Available in PDF Format | The Science of Ice Cream: RSC (RSCs).pdf | English
    Chris Clarke(Author)
This book is ideal for undergraduate food science students as well as for people working in the ice cream industry.

From the reviews:

4.5 (5394)
  • Pdf

*An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.

Formats for this Ebook

PDF
Required Software Any PDF Reader, Apple Preview
Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
# of Devices Unlimited
Flowing Text / Pages Pages
Printable? Yes

Book details

  • PDF | 204 pages
  • Chris Clarke(Author)
  • Royal Society of Chemistry (19 Oct. 2004)
  • English
  • 3
  • Science & Nature
Read online or download a free book: The Science of Ice Cream: RSC (RSCs)

Review Text

  • By Emma on 15 November 2010

    Great book for anyone starting out with ice cream. Easy to use, and broken down into relevant sections.Good for undergraduates doing projects on ice cream.

  • By Aggeliki Arzimanoglou on 2 May 2016

    I do enjoy reading it. Provides excellent information and tips if you want to be proficient at ice cream making !

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