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Clarke, Chris

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Book Condition: New. Bookseller Inventory # 12513648-n

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Chris Clarke

Published by Royal Society Of Chemistry, United Kingdom (2012)

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society Of Chemistry, United Kingdom, 2012. Hardback. Book Condition: New. 2nd New edition. Language: English . Brand New 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. Before the development of refrigeration, ice cream was a luxury reserved for special occasions but its advance to commercial manufacture was helped by the first ice cream making machine patented by Nancy Johnson in Philadelphia in the 1840s. The second edition of The Science of Ice Cream has been fully revised and updated with new material. The book still begins with the history of ice cream, subsequent chapters looking at the link between the microscopic and macroscopic properties and how these relate to the ultimate texture of the product you eat. Information on nutritional aspects and developments in new products and processes for making ice cream have been added and the books is completed with some suggestions for experiments relating to ice cream and how to make it at home or in a school laboratory. The book has authenticity and immediacy, being written by an active industrial practitioner, and is ideal for undergraduate food science students as well as those working in the food industry. It is also accessible to the general reader who has studied science to A-level and provides teachers with ideas for using ice cream to illustrate scientific principles. Bookseller Inventory # AAZ9781849731270

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Chris Clarke

Published by Royal Society Of Chemistry, United Kingdom (2012)

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society Of Chemistry, United Kingdom, 2012. Hardback. Book Condition: New. 2nd New edition. Language: English . Brand New 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. Before the development of refrigeration, ice cream was a luxury reserved for special occasions but its advance to commercial manufacture was helped by the first ice cream making machine patented by Nancy Johnson in Philadelphia in the 1840s. The second edition of The Science of Ice Cream has been fully revised and updated with new material. The book still begins with the history of ice cream, subsequent chapters looking at the link between the microscopic and macroscopic properties and how these relate to the ultimate texture of the product you eat. Information on nutritional aspects and developments in new products and processes for making ice cream have been added and the books is completed with some suggestions for experiments relating to ice cream and how to make it at home or in a school laboratory. The book has authenticity and immediacy, being written by an active industrial practitioner, and is ideal for undergraduate food science students as well as those working in the food industry. It is also accessible to the general reader who has studied science to A-level and provides teachers with ideas for using ice cream to illustrate scientific principles. Bookseller Inventory # AAZ9781849731270

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C Clarke

Published by Royal Society of Chemistry 2012-05-31 (2012)

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry 2012-05-31, 2012. Book Condition: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Bookseller Inventory # NU-GRD-04869945

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C Clarke

Published by Royal Society of Chemistry 2012-05-31 (2012)

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry 2012-05-31, 2012. Book Condition: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Bookseller Inventory # NU-MAR-00028263

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C Clarke

Published by Royal Society of Chemistry

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry. Hardcover. Book Condition: New. New copy - Usually dispatched within 2 working days. Bookseller Inventory # B9781849731270

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Clarke, Chris

Published by Royal Society of Chemistry (2012)

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry, 2012. HRD. Book Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Bookseller Inventory # GB-9781849731270

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ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Book Condition: New. Bookseller Inventory # ST1849731276. Bookseller Inventory # ST1849731276

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C Clarke

Published by Royal Society of Chemistry (2012)

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry, 2012. Book Condition: New. book. Bookseller Inventory # ria9781849731270_rkm

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Clarke Chris

Published by Royal Society of Chemistry

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry. Book Condition: New. pp. 234. Bookseller Inventory # 53995110

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Chris Clarke

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Book Condition: New. 2nd. 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 development of refrigeration, ice cream was a lux.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 234 pages. 0.468. Bookseller Inventory # 9781849731270

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Clarke, Chris

Published by Royal Society of Chemistry (2012)

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry, 2012. Hardcover. Book Condition: New. Bookseller Inventory # INGM9781849731270

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Chris Clarke

Published by Royal Society of Chemistry (2012)

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry, 2012. Book Condition: New. Bookseller Inventory # GH9781849731270

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Chris Clarke

Published by Royal Society of Chemistry (2012)

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry, 2012. Hardcover. Book Condition: New. book. Bookseller Inventory # M1849731276

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Chris Clarke

Published by Royal Society of Chemistry

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry. Hardcover. Book Condition: New. 213 pages. Dimensions: 9.1in. x 6.1in. x 0.8in.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 development of refrigeration, ice cream was a luxury reserved for special occasions but its advance to commercial manufacture was helped by the first ice cream making machine patented by Nancy Johnson in Philadelphia in the 1840s. The second edition of The Science of Ice Cream has been fully revised and updated with new material. The book still begins with the history of ice cream, subsequent chapters looking at the link between the microscopic and macroscopic properties and how these relate to the ultimate texture of the product you eat. Information on nutritional aspects and developments in new products and processes for making ice cream have been added and the books is completed with some suggestions for experiments relating to ice cream and how to make it at home or in a school laboratory. The book has authenticity and immediacy, being written by an active industrial practitioner, and is ideal for undergraduate food science students as well as those working in the food industry. It is also accessible to the general reader who has studied science to A-level and provides teachers with ideas for using ice cream to illustrate scientific principles. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Hardcover. Bookseller Inventory # 9781849731270

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Clarke, Chris

Published by Royal Society of Chemistry (2012)

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry, 2012. Hardcover. Book Condition: Brand New. second edition,revised edition. 234 pages. 9.06x6.06x0.79 inches. In Stock. Bookseller Inventory # x-1849731276

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Clarke, Chris

Published by Royal Society of Chemistry

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry. Hardcover. Book Condition: New. 1849731276 Special order direct from the distributor. Bookseller Inventory # ING9781849731270

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Chris Clarke

Published by Royal Society of Chemistry (2012)

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry, 2012. Book Condition: Good. A+ Customer service! Satisfaction Guaranteed! Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. Bookseller Inventory # 1849731276-2-4

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Clarke, Chris

Published by Royal Society of Chemistry (2012)

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry, 2012. Hardcover. Book Condition: Used: Good. Bookseller Inventory # 14977506

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ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Book Condition: New. Bookseller Inventory # ST1849731276. Bookseller Inventory # ST1849731276

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Clarke, Chris

Published by Royal Society of Chemistry (2012)

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry, 2012. Hardcover. Book Condition: Very Good. Great condition with minimal wear, aging, or shelf wear. Bookseller Inventory # P021849731276

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Clarke, Chris

Published by Royal Society of Chemistry (2012)

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry, 2012. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P111849731276

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Clarke, Chris

Published by Royal Society of Chemistry (2012)

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry, 2012. Hardcover. Book Condition: Like New. Almost new condition. Bookseller Inventory # P011849731276

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Clarke, Chris

Published by Royal Society of Chemistry (2012)

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry, 2012. Book Condition: very good. Gently used. May include previous owner's signature or bookplate on the front endpaper, sticker on back and/or remainder mark on text block. Expect delivery in 20 days. Bookseller Inventory # 9781849731270-3

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Chris Clarke

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: 2012. Book Condition: New. 2nd. 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 development of refrigeration, ice cr.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 234 pages. 0.468. Bookseller Inventory # 9781849731270

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Chris Clarke

Published by Royal Society of Chemistry (2012)

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry, 2012. Hardcover. Book Condition: Good. 2. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. May be ex-library. Shipping & Handling by region. Buy with confidence, excellent customer service!. Bookseller Inventory # 1849731276

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Clarke, Chris

Published by Royal Society of Chemistry

ISBN 10: 1849731276 ISBN 13: 9781849731270

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Item Description: Royal Society of Chemistry. Hardcover. Book Condition: New. 1849731276 New Condition. Bookseller Inventory # NEW7.0779900

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Clarke, Chris

Published by Royal Society of Chemistry

ISBN 10: 1849731276 ISBN 13: 9781849731270

Used Hardcover

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Item Description: Royal Society of Chemistry. Hardcover. Book Condition: Fine. 1849731276 Like New Condition. Bookseller Inventory # LN7.0779900

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Results (1 - 28) of 28