The Science Of Ice Cream
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The Science of Ice Cream
| Author | : Chris Clarke |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 235 |
| Release | : 2012 |
| Genre | : Cooking |
| ISBN | : 1849731276 |
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Processing dairy and related products.
The Science of Ice Cream Related Books
Language: en
Pages: 242
Pages: 242
Type: BOOK - Published: 2017-03-28 - Publisher: Clarkson Potter
With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not on
Language: en
Pages: 235
Pages: 235
Type: BOOK - Published: 2012 - Publisher: Royal Society of Chemistry
Processing dairy and related products.
Language: en
Pages: 411
Pages: 411
Type: BOOK - Published: 2012 - Publisher: DEStech Publications, Inc
This volume is at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical
Language: en
Pages: 240
Pages: 240
Type: BOOK - Published: 2017-03-28 - Publisher: Clarkson Potter
With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not on
Language: en
Pages:
Pages:
Type: BOOK - Published: 2015-11-09 - Publisher: Royal Society of Chemistry
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. Before the developmen
