The Science of Ice Cream

The Science of Ice Cream

€17.95

-
+

Specs

Categories: ,

Description

Processing dairy and related products.

  • Author: Chris Clarke
  • Publisher: Royal Society of Chemistry
  • Published: 2012
  • Pages: 235
  • ISBN-13: 9781849731270

Additional information

Author

Chris Clarke

Reviews

There are no reviews yet.

Be the first to review “The Science of Ice Cream”

Your email address will not be published. Required fields are marked *

Related products