ShareICE CREAM.
Author(s) : MANN E.J.
Type of article: Article
Summary
THE AUTHOR REVIEWS CURRENT LITERATURE WITH PARTICULAR EMPHASIS ON CONTEMPORARY MANUFACTURING METHODS AND EQUIPMENT, AND CHANGES IN INGREDIENTS, INCLUDING STABILISERS AND EMULSIFIERS. PARTICULAR ATTENTION IS GIVEN TO THECOMPOSITION OF ICE CREAM AND ITS KEEPING QUALITIES, INCLUDING THE EFFECT OF PACKAGING, AND ALSO THE MICROBIOLOGICAL QUALITY OF ICE CRE THE ARTICLE INCLUDES AN EXTENSIVE BIBLIOGRAPHY. G.R.S.
Details
- Original title: ICE CREAM.
- Record ID : 1988-1527
- Languages: English
- Source: Dairy Ind. int. - vol. 52 - n. 6
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Packaging;
Ice creams - Keywords: Microbiology; Manufacture; Lipid; Packaging; Ice cream
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EFFECT OF EMULSIFYING AGENTS ON THE BEHAVIOUR O...
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- Date : 1986
- Languages : German
- Source: Fette Seifen Anstrichm. - vol. 88 - n. 10
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- Date : 1984
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ICE CREAM.
- Author(s) : MANN E. J.
- Date : 1990
- Languages : English
- Source: Dairy Ind. int. - vol. 55 - n. 6
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- Date : 1996
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Incorporation of modified butter oil into high-...
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- Date : 1995/12
- Languages : English
- Source: Dairy Food environ. Sanit. - vol. 15 - n. 12
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