ShareICE CREAM.
LES CREMES GLACEES.
Author(s) : MANN E. J.
Type of article: Article
Summary
SURVEY OF THE MOST RECENT WORLD LITERATURE ON ICE CREAM TECHNOLOGY WITH THE FOLLOWING CHAPTERS: GENERALITIES, COMPONENTS, STABILISERS AND EMULSIFIERS, MANUFACTURING PROCESSES, FLAVOUR, SPECIAL PRODUCTS, QUALITY AND COMPOSITION, REGULATIONS, PACKAGING AND DISTRIBUTION. G.G.
Details
- Original title: LES CREMES GLACEES.
- Record ID : 1982-1285
- Languages: French
- Source: Rev. lait. fr. - n. 400
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
-
Functional properties of emulsifiers in ice cre...
- Author(s) : OLSEN S.
- Date : 1993
- Languages : German
- Source: Zucker Süsswarenwirtsch. - vol. 46 - n. 3
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Interactions between food components in ice cre...
- Author(s) : GELIN J. L., POYEN L., RIZZOTTI R., DACREMONT C., LE MESTE M., LORIENT D.
- Date : 1996
- Languages : English
- Source: J. Texture Stud. - vol. 27 - n. 2
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Effect of milk proteins and stabilizer on ice m...
- Author(s) : SCHMIDT K.
- Date : 1994
- Languages : English
- Source: J. Food Qual. - vol. 17 - n. 1
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UTILISATION OF SUB-STANDARD (OXIDISED) BUTTER O...
- Author(s) : BHANUMURTHI J., DESAI H.
- Date : 1979
- Languages : English
- Source: Indian J. Dairy Sci. - vol. 32 - n. 4
View record
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INFLUENCE OF PACKAGING ON THE SHELF LIFE OF FRO...
- Author(s) : AHVENAINEN R., MALKKI Y.
- Date : 1985
- Languages : English
- Source: J. Food Technol. - vol. 20 - n. 3
View record