The science of ice cream / 2nd ed.

The science of ice cream /

2nd ed.

Notes on use

Note (General)：: The story of ice cream -- Colloidal dispersions, freezing and rheology -- Ice cream ingredients -- Making ice cream in the factory -- Product assembly...

This page shows libraries in Japan other than the National Diet Library that hold the material.

Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.

Kanto

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Material Type: 図書
ISBN: [1849731276] (hbk.)
9781849731270 (hbk.)
Title: The science of ice cream /
Edition: 2nd ed.
Publication, Distribution, etc.: Cambridge, UK : : RSC Pub.,
Publication Date: c2012.
Extent: xx, 213 p. : ; 24 cm.
Contributor: Chris Clarke.
Text Language Code: eng
NDC 10th ed.: 596.65 : Food. Cookery
Target Audience: 一般
Note (General): The story of ice cream -- Colloidal dispersions, freezing and rheology -- Ice cream ingredients -- Making ice cream in the factory -- Product assembly -- Measuring ice cream -- Ice cream : A complex composite material -- Experiments with ice cream and ice cream products.
Holding library: 東京都立中央図書館
Note (Library): 301
Call No.: 596.6-C59-S
Data Provider (Database): 東京都立中央図書館 : 公共図書館蔵書
Bibliographic ID (SomokuID): 1352008923
7103147825
OCLC No.: (OCoLC)751836293
https://www.worldcat.org/oclc/(OCoLC)751836293