出版者:Royal Society of Chemistry作者:Chris Clarke出品人:页数:204译者:出版时间:2004-10-19价格:GBP 24.95装帧:Paperbackisbn号码:9780854046294丛书系列:图书标签: 科普 食物学 ice cream 食物历史 非文学 美国 电子书 The Science of Ice Cream 2024 pdf epub mobi 电子书 图书描述 ...
As the name states, this book really delves into the gritty details on ice cream. Breaks down the science of ice cream to the molecular level. The average home cook might find this has a lot of food science details they may not use. Recipes are very good. Summary: Excellent Resource for...
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作者:Chris Clarke 出版社:Royal Society of Chemistry 副标题:RSC 出版年:2004-10-19 页数:204 定价:GBP 24.95 装帧:Paperback ISBN:9780854046294 豆瓣评分 评价人数不足 评价: 写笔记 写书评 加入购书单 分享到 推荐 内容简介· ··· Ice cream as we recognize it today has been in existence for at...
Iopscience, MyAddress, I PClarke, ChrisClarke, C. (2003). The physics of ice cream. Physics Education, 38, 248-253.Clarke, C. 2003. The physics of ice cream. PER. 38(3). 248-253.Clarke C 2003 The physics of ice cream Phys. Educ. 248-53...
But sadly, historians now think that there is little truth in the Marco Polo ice cream origin story. The good news is that the history of ice cream is still an incredible tale. But, before we start, we need to make a small detour into science, specifically, into refrigeration and cooling...
Now Watch Me Drip Drip: The Science of Slower Melting Ice Cream!: With Guy Raz, Mindy Thomas. I scream, you scream, we all scream for ice cream. But what's up with all the melting on hot summer days? Join Mindy and Guy Raz as they scour the globe in sear
If you have a Peloton device, you can find your Kindle library in the Entertainment tab at the bottom of the navigation bar on the device’s display. Korean Ice Cream Media goes for AI digital textbooks20 August 2024 (Maeil Business Newsletter)Ice Cream Media plans to use public offering ...
Process based, i.e., products sharing the same unique production process impacting the nutritional composition (e.g., ice creams, cheeses). In the case of ice cream and cheese the key ingredient is dairy milk/cream in both, but technological constraints are different due to the role of salt...
Generally, ice recrystallization leads to the decrease in the total number of crystals and to an increase in the ice crystals size. In frozen desserts such as ice cream, the ice crystals can become so large that they can be detected in the mouth, inducing an unacceptable coarse and grainy ...