ShareChocolate ice creams: how to overcome complex aspects.
Vaincre la complexité de la crème glacée au chocolat.
Author(s) : HAXAIRE L.
Type of article: Article
Details
- Original title: Vaincre la complexité de la crème glacée au chocolat.
- Record ID : 2001-1490
- Languages: French
- Source: Process - n. 1163
- Publication date: 2000/09
- Document available for consultation in the library of the IIR headquarters only.
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RECIPES FOR THE CHOCOLATE ICING OF ICE CREAM.
- Author(s) : OLENEV Ju. A., TVOROGOVA A. A.
- Date : 1987
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 12
View record
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GUARANTEED REQUIRED CHOCOLATE LAYER THICKNESS O...
- Author(s) : OLENEV Ju. A., TVOROGOVA A. A.
- Date : 1987
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 1
View record
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THERMAL CONDUCTIVITY OF CHOCOLATE ICING FOR ICE...
- Author(s) : OLENEV Ju. A., TVOROGOVA A. A.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 3
View record
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LES AGENTS D'AROMATISATION (AROMES) DES CREMES ...
- Author(s) : THEVENOT J.
- Date : 1981
- Languages : French
- Source: Glacier fr. - vol. 34 - n. 383
View record
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NEW FLAVOURS FOR ICE CREAM.
- Author(s) : GUSEJNOV V. M.
- Date : 1985
- Languages : Russian
- Source: Molocn. Prom. - n. 11
View record