Ice cream, favorite food of millions. Rich and creamy, sweet and flavorful, pleasing to the palate and the eyes. How rewarding it is to learn about and write about ice cream. The many forms and flavors of these dispersions of tiny air bubbles, ice crystals, fat globules and casein micelles in thick, sweet-flavored syrup have the potential to provide the human sensory receptors with the highest levels of enjoyment. The study of the creation, production, and distribu tion of ice cream is important to many people. This is why ...

Ice Cream 2012, Springer

ISBN-13: 9781461572244

1986 edition

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Ice Cream 2011, Springer, New York, NY

ISBN-13: 9781461380672

5th 2000 edition

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