The Science of Ice Cream / (Record no. 7373)
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000 -LEADER | |
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fixed length control field | 01613nam a2200205 a 4500 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 160210s2005 xxu eng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
ISBN | 0854046291 (paperback) |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
ISBN | 9780854046294 (paperback) |
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | 637.4 Clarke 17076 1st 2005 Dairy |
100 1# - MAIN ENTRY--AUTHOR NAME | |
Personal name | Clarke, C. |
245 14 - TITLE STATEMENT | |
Title | The Science of Ice Cream / |
250 ## - EDITION STATEMENT | |
Edition statement | 1st ed. |
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
Place of publication | UK : |
Name of publisher | Royal Society of Chemistry, |
Year of publication | 2005. |
300 ## - PHYSICAL DESCRIPTION | |
Number of Pages | 200 p. ; |
490 1# - SERIES STATEMENT | |
Series statement | Rsc paperbacks. |
520 ## - SUMMARY, ETC. | |
Summary, etc | 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. Though no one knows who invented ice cream, the first improvement in its manufacture was made by Nancy Johnson, of Philadelphia, who invented the first ice cream making machine in the 1840s. The Science of Ice Cream begins with an introductory chapter on the history of ice cream. Subsequent chapters outline the physical chemistry underlying its manufacture, describe the ingredients and industrial production of ice cream and ice cream products respectively, detail the wide range of different physical and sensory techniques used to measure and assess ice cream, describe its microstructure (i.e. ice crystals, air bubbles, fat droplets and sugar solution), and how this relates to the physical properties and ultimately the texture that you experience when you eat it. Finally, some suggestions are provided for experiments relating to ice cream and ways to make ice cream at home or in a school laboratory. |
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical Term | Dairy Science |
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical Term | Dairy Technology |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Koha item type | Books |
Collection code | Permanent Location | Current Location | Shelving location | Date acquired | Source of acquisition | Full call number | Accession Number | Koha item type |
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Veterinary Science | Pattoki Library | Pattoki Library | Dairy | 2016-02-10 | Purchased | 637.4 Clarke 17076 1st 2005 Dairy | 17076 | Books |