Ice Cream - Arbuckle, Wendall S. a Marshall, Robert T.

Ice cream, favorite food of millions. 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. Frandsen, wrote the earlier editions of Ice Cream.