Ice Cream
Language: English
Published by Creative Media Partners, LLC Feb 2026, 2026
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 52.24
Quantity: 2 available
Add to basketItem description from seller
Neuware - 'Ice Cream' is a comprehensive and foundational study on the science and art of commercial ice cream production. Written by Grover Dean Turnbow, this work serves as an essential guide for students, manufacturers, and dairy scientists interested in the mechanics of frozen desserts. The book delves into the technical aspects of the industry, covering everything from the selection of raw ingredients and the physics of freezing to the chemical composition of various mixes. Through detailed analysis, the text explores the role of stabilizers, sugars, and fats in creating the perfect texture and flavor profile. It also addresses the logistical and mechanical challenges of large-scale manufacturing during the early 20th century. 'Ice Cream' provides a fascinating look at the evolution of food technology and the rigorous standards required to produce high-quality dairy products. Whether used as a historical reference or a deep dive into the fundamentals of dairy science, Turnbow's work remains a significant contribution to the field of food engineering and confectionery history.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…
Seller Inventory # 9781025728674
- Title
- Ice Cream
- Author
- Grover Dean Turnbow
- Publisher
- Creative Media Partners, LLC Feb 2026
- Publication year
- 2026
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 102572867X
- ISBN 13
- 9781025728674
- Item weight
- 585 grams
- Dimensions
- 234x156x22 mm
Through detailed analysis, the text explores the role of stabilizers, sugars, and fats in creating the perfect texture and flavor profile. It also addresses the logistical and mechanical challenges of large-scale manufacturing during the early 20th century. "Ice Cream" provides a fascinating look at the evolution of food technology and the rigorous standards required to produce high-quality dairy products. Whether used as a historical reference or a deep dive into the fundamentals of dairy science, Turnbow's work remains a significant contribution to the field of food engineering and confectionery history.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
"Synopsis" may belong to another edition of this title.
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|---|---|---|
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