Ideal for undergraduate food science students as well as for people working in the ice cream industry. It is also accessible to the general reader who has studied science and provides teachers with ideas for using ice cream to illustrate scientific principles.
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Ideal for undergraduate food science students as well as for people working in the ice cream industry. It is also accessible to the general reader who has studied science and provides teachers with ideas for using ice cream to illustrate scientific principles.
Read Less
Add this copy of The Science of Ice Cream to cart. $30.54, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2004 by Royal Society of Chemistry.
