ShareEFFECT OF THE AGE OF THE MIX ON ICE CREAM QUALITY.
[In Serbo-Croat. / En serbo-croate.]
Author(s) : PAZIN-MISIC B.
Type of article: Article
Summary
PREPARATION OF ICE CREAM AND USE OF STABILISERS AND EMULSIFIERS. STUDY OF THE ORGANOLEPTIC QUALITY OF ICE CREAM. (Bull. bibliogr. CDIUPA, FR., 16, N.4, 1982/04, 80-81, 167163, 167165.
Details
- Original title: [In Serbo-Croat. / En serbo-croate.]
- Record ID : 1983-0650
- Languages: Serbo-croatian
- Source: Mljekarstvo - vol. 31 - n. 10
- Publication date: 1981
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Manufacture; Organoleptic property; Ice cream
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- Author(s) : LIPSCH M.
- Date : 1986
- Languages : English
- Source: Dairy Ind. int. - vol. 51 - n. 11
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QUALITY ASSURANCE FOR ICE CREAM MANUFACTURE.
- Author(s) : BODYFELT F. W.
- Date : 1983
- Languages : English
- Source: Dairy Food Sanit. - vol. 3 - n. 5
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ESSENTIAL ASPECTS OF PREPARING ICE CREAM.
- Author(s) : MORALES ALARCON H.
- Date : 1982/03
- Languages : Spanish
- Source: Alimentos - n. 2
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- Author(s) : MANN E. J.
- Date : 1985
- Languages : English
- Source: Dairy Ind. int. - vol. 50 - n. 5
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ICE CREAM: WHAT REALLY DETERMINES THE QUALITY.
- Author(s) : BODYFELT F. W.
- Date : 1983
- Languages : English
- Source: Dairy Food Sanit. - vol. 3 - n. 4
View record