ESSENTIAL ASPECTS OF PREPARING ICE CREAM.

[In Spanish. / En espagnol.]

Author(s) : MORALES ALARCON H.

Type of article: Article

Summary

THE COMPONENTS OF ICE CREAM; NECESSARY CHARACTERISTICS AND QUALITY. CALCULATION OF ICE CREAM MIXES (A DETAILED EXAMPLE IS GIVEN). J.G.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1985-2530
  • Languages: Spanish
  • Source: Alimentos - n. 2
  • Publication date: 1982/03
  • Document available for consultation in the library of the IIR headquarters only.

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