ShareEverything comes, everything goes, except for ice cream!
Tout passe, tout lasse, sauf les glaces !
Author(s) : BOUTONNIER J. L.
Type of article: Article
Summary
Discusses the following aspects of ice cream: history, diversity of products on the market, labelling and regulation, physical and chemical definition, raw materials, and ingredients.
Details
- Original title: Tout passe, tout lasse, sauf les glaces !
- Record ID : 1995-3691
- Languages: French
- Subject: Regulation, General information
- Source: Rev. ENIL - n. 181
- Publication date: 1994
Links
See the source
Indexing
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What will the new Russian ice-cream standard be...
- Author(s) : KLADIJ A. G.
- Date : 2001
- Languages : Russian
- Source: Morozhenoe Zamorozhenn'ie Prod. - n. 5
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Microbiology of ice cream.
- Author(s) : CIOZZANI G.
- Date : 1993
- Languages : Italian
- Source: Riv. Tecnol. aliment. - vol. 4 - n. 5
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Metodologia d'analisi per il controllo legale d...
- Author(s) : CELOTTO D.
- Date : 1998/10
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 37 - n. 374
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Alteration No. 5 TU 10.16.00.15.005-90 "Ice cre...
- Author(s) : TVOROGOVA A. A., BORISOVA O. S., SOROKINA L. V., et al.
- Date : 2005/05
- Languages : Russian
- Source: Proizv. Realiz. Morozenogo Bystrozamorozennyh Prod. - n. 3
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Top priority tasks of standardization in ice cr...
- Author(s) : TVOROGOVA A. A., KAZAKOVA N. V., SOROKINA L. V.
- Date : 2011/11
- Languages : Russian
- Source: Mir Morozenogo I Bystrozamorozennyh Produktov - n. 6
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