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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GUARANTEED REQUIRED CHOCOLATE LAYER THICKNESS O...
- Author(s) : OLENEV Ju. A., TVOROGOVA A. A.
- Date : 1987
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 1
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NEW FLAVOURS FOR ICE CREAM.
- Author(s) : GUSEJNOV V. M.
- Date : 1985
- Languages : Russian
- Source: Molocn. Prom. - n. 11
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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
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The special problems of freezing ice cream.
- Author(s) : EVERINGTON D. W.
- Date : 1991
- Languages : English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 133-142; 7 fig.; 3 ref.
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THE COMPOSITION AND CHARACTERISTICS OF VARIOUS ...
- Author(s) : HAUENSCHILD H.
- Date : 1983
- Languages : English
- Source: Confect. Prod. - vol. 49 - n. 6
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